Vegetable Fritatta

Beth Renzetti

By
@elmotoo

The word frittata is derived from Italian and roughly translates to "egg-cake".
Use fresh, cooked artichoke hearts, frozen & thawed, or canned. Don't use jarred, marinated artichoke hearts.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

2 Tbsp
butter
1/2 c
minced shallot
2 c
artichoke hearts, quartered or chopped
4 c
loosely packed baby spinach leaves
10
eggs, beaten
1/4 tsp
salt
1/4 tsp
red pepper flakes
8 oz
fontina cheese, shredded

Step-By-Step

1Preheat oven to 400°F.
2In a 12" heavy, stove to oven safe skillet (such as cast iron), melt the butter.
3Add shallots & saute briefly. Add artichoke hearts & saute briefly. Add spinach & saute until just barely wilted.
4Sprinkle on salt & red pepper flakes. Stir to combine.
5Pour on eggs, distributing egg & vegetables evenly. Leave it alone to cook on a medium low flame until barely set. About 10 minutes.
6Sprinkle cheese over top & transfer to oven. Cook 15 - 20 minutes until cheese is melted, bubbly & browned.
7Remove & let sit 5 minutes before cutting into wedges.

About this Recipe

Course/Dish: Eggs, Other Main Dishes
Main Ingredient: Eggs
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtags: #Italian, #vegetarian