First saute the spinach in a skillet until the spinach is wilted. Heat oil in a 10-inch cast-iron skillet over medium heat. I’ve also been enjoying some lovely light lunches to go with the beautiful weather like my farro salad and this roasted veg sandwich with avocado mayo and goats cheese, both SO delicious. To make the frittata I firstly sauté some leek and garlic until soft then add in some frozen peas and spinach. Cheers, Avril xxx, Hi Avril, so nice to hear from you. This Spinach and Artichoke Frittata is perfect for a light lunch this Spring with peas, leek and goats cheese it is packed full of flavour! 2 %, (6 ounce) jars marinated artichoke hearts, drained and chopped. Frittatas are one of my favorite things to make. First Next, stir in spinach until wilted. Cover the bottom of an oven proof dish with the spinach and artichoke mixture. A vegetarian frittata is such a great meatless meal for the fam! Peas, spinach and artichokes are wonderful together. Home » Antipasti and Light Bites » Spinach and Artichoke Frittata. Drizzle the olive oil all … While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. A cottage cheese frittata though? I dollop over some mild, creamy goats cheese then whisk the eggs together with some parmesan and a splash of milk. Want to use it in a meal plan? What a great recipe! Daniel Holzman’s Artichoke, Spinach & Feta Frittata 3 Tbsp. That’s where this 5-Ingredient Dairy Free Spinach Artichoke Frittata comes into play. This site uses Akismet to reduce spam. Bake in the oven for 25 minutes, until golden on top and cooked all the way through. Head to the diet generator and enter the number of calories you want. Season with salt and pepper as needed. SCORE! View the recipe and nutrition for Easy Artichoke, Spinach, and Herb Frittata, including calories, carbs, fat, protein, cholesterol, and more. Preparation. Beat eggs with half and half, salt, pepper and nutmeg. Add in the garlic, tomatoes, artichokes, and spinach. Haha the benefits of living in Italy although it isn’t usually as warm as this at this time of year. If you love Italian food you've come to the right place! To make this Frittata, chop your onion and heat your butter in a large ovenproof skillet. Sauté your spinach in a drizzle of olive oil in a 10-inch pan over medium-high heat with a thinly sliced shallot and a few roughly chopped cloves of garlic. Our favorite is the Nancy’s organic low-fat cottage cheese. This one sounds delicious. Pour evenly into 1-1/2- 2 quart pan sprayed with PAM. On the stove top, pour in whisked eggs evenly over the vegetable mixture. Pour evenly into 1-1/2- 2 quart pan sprayed with PAM. Serving Instructions Our crustless, oven-baked frittata features a generous combination of earthy tender spinach, flavorful artichoke hearts, savory parmesan and slightly spicy poblano peppers. Exactly they are so great for that, thanks Stef! Spinach and artichoke is a classic combination that is probably best known for its role in a famous dip. Fresh, frozen or jarred artichokes make this the best Artichoke Frittata you will ever taste. Serve for breakfast, brunch, or a light lunch. The temperature is just perfect at the moment so I’ve been going for long walks, picnics and soaking up the sun. Thanks for stopping by Shelley☺️. It’s perfect for Springtime and is filled with delicious green veggies and tangy goats cheese. Cook it for 8 minutes over medium heat. 5. We love that it’s cultured so it’s full of healthy probiotics. Roughly chop the spinach then add to the frying pan, stir until the spinach has wilted, season with salt and pepper and set aside to cool slightly. In large bowl, whisk eggs, crackers, seasonings and cheeses. Drain artichoke hearts, reserving 1 TB oil. Heat oil in a 12-inch oven-safe skillet. Its role in a frying pan under a low/medium heat metric measurements all imperial are. 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