Bright, Light and Creamy
Artichoke and Spinach Frittata
Satisfying and healthy, this dish is perfect for lunch, brunch, or dinner. Add a salad and maybe some roasted potatoes, and you've got yourself a delicious, balanced meal.
Ingredients
- 2 tablespoons olive oil
- 1/4 cup bell pepper minced
- 2 tablespoons shallot minced
- 3 cloves garlic minced
- 10 ounce bag raw baby spinach coarsely chopped
- salt and pepper to taste
- 10 large eggs whisked
- juice and zest of half a lemon
- 1/3 cup cream cheese torn into chunks
- 1/3 cup parmesan cheese grated
- salt and pepper to taste
- sprinkle of crushed red pepper
- 2 tablespoons olive oil
- 1 15.5 ounce can artichoke quarters rinsed and drained
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a 12 inch cast iron skillet or oven-proof, non-stick pan, warm the oil over medium high heat.Note: the cast iron skillet makes the edges of the frittata a bit crispier, but it's pretty dang heavy to flip, where the non stick pan may not give you as crispy a finish, but it is a breeze to flip or just slide on out. Your choice.
- Add the peppers, shallots, and garlic to the pan and cook a few minutes until softened. Season lightly with salt and pepper. Stir the spinach into the other vegetables until wilted. Taste for seasoning and adjust the salt and pepper accordingly. Remove from the pan onto a plate to cool.
- In a large bowl, whisk the eggs together with the lemon zest and juice. Add the cream cheese chunks and parmesan, and then season lightly with salt, black pepper, and crushed red pepper. Blend well.
- Pour the last 2 tablespoons of oil into the skillet and rub it thoroughly across the bottom and up the sides of the pan with one of the artichoke quarters. Fan the artichoke quarters working from the center of the pan and out to form a flower shape. Heat the pan over medium heat, and let the artichokes cook for 3 minutes. Add the egg mixture to the skillet and arrange the cheese and spinach clumps evenly over the top of the artichokes. Cook for an additional 4 minutes, loosening the egg mixture from the sides of the pan with a spatula periodically. Then carefully transfer the pan to the center rack of your oven, and bake for 15 to 17 minutes.
- Note: Remember your pot holders at this point! Can't tell you how many times I've just reached in and grabbed the handle – duh – talk about surprising and painful! Remove the pan from the oven and Invert the frittata onto a large wooden cutting board. Slice it into 6 equal wedges. Our Sour Cream and Yogurt Herb Sauce complements this dish beautifully, and a little bit of chili sambal is perfect for a little kick. Note: Just realized this photo was taken without the inverting the pan step, so you can't see the flower effect on the bottom. It is bit more vibrant looking with that step omitted. Hmm…To invert or not invert. Do you want a color pop or a more defined design motif? Again, your choice.
