We had just gotten our puppy Zoe and both of our parents were in town to meet the new addition. We had gone to a show a Second City and gotten takeout from our favorite sushi spot, Yellowtail, the night before. Our parents stayed overnight, and we made a quick and easy brunch in the morning. This frittata is super easy and goes really well with Breakfast Potatoes. A quick note on baking with canned artichokes - they tend to hold a lot of liquid, so be sure to squeeze as much liquid out of them as possible before cutting and adding to the pan.
Ingredients:
12 eggs
3 tablespoons creme fraiche
1/4 cup onion, diced
1 clove garlic, minced
1 can artichokes, drained and chopped
3 cups fresh spinach
4 ounces feta
salt and pepper
1 tablespoon olive oil
Preparation:
1. Preheat oven to 350 degrees. Heat cast iron skillet over medium heat.
2. Heat olive oil in the cast iron skillet. Add onion and fry for 2-3 minutes.
3. Add garlic and fry until fragrant, 2 minutes.
4. Add artichoke to skillet and continue to fry. Add in fresh spinach and cook until wilted.
5. While vegetables are cooking, whisk eggs, creme fraiche, salt and pepper together.
6. Once spinach is wilted, add egg mixture to skillet.
7. Sprinkle feta evenly over the skillet. Cook on the stove until edges start to clearly form, about 2 minutes.
8. Place frittata in the oven and bake for 8-12 minutes, until set. The center should continue to jiggle in the center just a little.
9. Let cool for a few minutes at room temperature. Cut with a sharp knife and serve warm.
Ingredients:
12 eggs
3 tablespoons creme fraiche
1/4 cup onion, diced
1 clove garlic, minced
1 can artichokes, drained and chopped
3 cups fresh spinach
4 ounces feta
salt and pepper
1 tablespoon olive oil
Preparation:
1. Preheat oven to 350 degrees. Heat cast iron skillet over medium heat.
2. Heat olive oil in the cast iron skillet. Add onion and fry for 2-3 minutes.
3. Add garlic and fry until fragrant, 2 minutes.
4. Add artichoke to skillet and continue to fry. Add in fresh spinach and cook until wilted.
5. While vegetables are cooking, whisk eggs, creme fraiche, salt and pepper together.
6. Once spinach is wilted, add egg mixture to skillet.
7. Sprinkle feta evenly over the skillet. Cook on the stove until edges start to clearly form, about 2 minutes.
8. Place frittata in the oven and bake for 8-12 minutes, until set. The center should continue to jiggle in the center just a little.
9. Let cool for a few minutes at room temperature. Cut with a sharp knife and serve warm.