This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!
- 1 bunch of green onions, sliced thin
- 15 oz artichoke hearts, chopped
- 8 large eggs
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 creme fraiche
- 1/2 c shredded Parmesan
- 1 tbsp olive oil
- 6 c spinach
Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.
Heat oven to 400.
Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.
Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.
So I had gum surgery yesterday and was in need of soft food, and this frittata for the bill. It was inspired by F&W Mag, though I made a few changes to lower the fat and calories by swapping most of the eggs for egg whites and reducing the cheese while upping the veg. The result – yummy!
1/2 lb bacon, diced
4 shallots, halved and thinly sliced
1 lb shredded Brussels sprouts
Salt and pepper
6 egg whites
2 TBSP milk
1 c shredded Gruyère
1/4 cup snipped chives
Preheat oven to 400.
In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.
Meanwhile, in a large bowl, beat the eggs with the milk, salt and pepper. Stir in the cheese and snipped chives.
Pour the egg mixture into the skillet. Transfer the skillet to the oven and bake the frittata until the center is just set about 10 minutes. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate.