vegetable fritatta

Name: Vegetable Fritatta
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoon(s) butter; 1/2 cup(s) minced shallot; 2 cup(s) artichoke hearts, quartered or chopped; 4 cup(s) loosely packed baby spinach leaves; 10 - eggs, beaten; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) red pepper flakes; 8 ounce(s) fontina cheese, shredded

(1 RATING)

25 Pinches 1 Photo

Beth Renzetti

Updated on Aug 13, 2014

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.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

2 tablespoons butter
1/2 cup minced shallot
2 cups artichoke hearts, quartered or chopped
4 cups loosely packed baby spinach leaves
10 - eggs, beaten
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces fontina cheese, shredded

How To Make vegetable fritatta

Step 1

Preheat oven to 400°F.

Step 2

In a 12" heavy, stove to oven safe skillet (such as cast iron), melt the butter.
Step 3

Add shallots & saute briefly. Add artichoke hearts & saute briefly. Add spinach & saute until just barely wilted.
Step 4

Sprinkle on salt & red pepper flakes. Stir to combine.
Step 5

Pour on eggs, distributing egg & vegetables evenly. Leave it alone to cook on a medium low flame until barely set. About 10 minutes.
Step 6

Sprinkle cheese over top & transfer to oven. Cook 15 - 20 minutes until cheese is melted, bubbly & browned.
Step 7

Remove & let sit 5 minutes before cutting into wedges.
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