Pour in the scrambled eggs and immediately top with the shredded cheese, salt, and pepper. Make a frittata on the weekend and cut it into portions to heat up for the week ahead. Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. It is a cheesy comfort meal you can feel good about serving. Artichoke and Spinach Frittata Serves 4-6 Ingredients ½ lb Sliced Mushrooms 1 Cup Chopped Onion 1 Tablespoon Vegetable Oil 1 10 oz. Preparation. https://t.co/0IcKZpyki9, © 2013 — 2015. While artichokes are sauteeing, whisk eggs in a bowl. 5. This frittata is cheesy (but not overly so), packed full of veggies, fluffy, and honestly, just perfect. The best thing about the strata is that you can use about any cooked vegetable you have on hand. Pour the mixture into the prepared baking dish. Cook Time 19 mins. Remove from oven and cool at least 5 minutes before cutting. li.src = ('https:' == document.location.protocol ? feta cheese, crumbled (about ½ cup), divided In large bowl, whisk eggs, crackers, seasonings and cheeses. Whisk the eggs in a large bowl, add the parmesan, milk a pinch of salt. https://t.co/z2YyMPgjRx via @marieforleo, Cinnamon rolls are a favorite in this house! Stir in onion-spinach mixture and artichokes. Jars Marinated Artichoke Hearts (drained). https://www.ricardocuisine.com/en/recipes/5849-mushroom-and-spinach-frittata This frittata is … Nutrition per serving: 140 calories, 8 g fat, 12 g protein, 4 g total carb, 1 g fiber. Yummy!! Broccoli, spinach, onion, kale, Brussels sprouts, tomatoes, or … It’s incredibly healthy, loaded with protein and a fantastic make-ahead breakfast for busy mornings or when you want to take breakfast to work. Stir in the eggs and then top with artichoke … This Spinach Artichoke Frittata is the best breakfast, brunch or dinner! A handful of cheese sprinkled in makes this frittata taste extra special, but it’s actually low in sodium. var li = document.createElement('script'); li.type = 'text/javascript'; li.async = true; Stir in the eggs and then top with artichoke hearts. Cover the bottom of an oven proof dish with the spinach and artichoke mixture. Bake 20 to 25 minutes or until eggs are set in the middle. var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(li, s); Heat oil in a 12-inch oven-safe skillet. It’s also full of protein to keep you full for hours. Spinach Artichoke Mushroom Strata, a make-ahead casserole. This spinach artichoke frittata is flavorful and full of fiber, folate, calcium, and iron thanks to a generous portion of baby spinach. It’s also full of protein to keep you full for hours. This frittata can be wrapped in plastic wrap and foil then placed inside a freezer bag and stored for up to 30 days. Updated December 31, 2016. On the stove top, pour in whisked eggs evenly over the vegetable mixture. Artichoke, Spinach and Roasted Red Pepper Frittata Recipe. Vegetables in the strata. Serve this frittata with whole grain toast and fruit for a complete breakfast. This Spinach & Mushroom Frittata is amazing. Beat eggs slightly and combine with cheese and remaining ingredients. DIRECTIONS. Yield: 6 servings. Jars Marinated Artichoke Hearts (drained) 1 ½ C Sharp Cheddar Cheese, … Drain artichoke hearts, reserving 1 TB oil. Bake covered in 1 ½ quart casserole for 45 minutes. Package of Frozen Spinach 7 Eggs 2 – 6 oz. Transfer to a 9-in. (function() { 1/2 teaspoon pepper. The word frittata is Italian and roughly translates to “fried.” In this post, I will explain how I make a simple and easy Spinach Mushrooms Frittata. I prefer to use cage free eggs, but regular eggs will work as well! 3 Tbsp. While veggies are cooking whisk eggs, parsley and chives in a mixing bowl until fully incorporated. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. pie plate coated with cooking spray. The perfect family breakfast, brunch, or light dinner … Next, stir in spinach until wilted. Whisk together eggs, milk, and pepper. For this spinach and feta cheese frittata recipe, I used organic baby spinach (I am a big fan of the prewashed and packaged variety for the convenience), Horizon Organic eggs, organic feta cheese, and Horizon® Organic Grassfed Whole Milk, which is the secret ingredient in taking this spinach frittata … Remove stems and black gills from the mushrooms. Remove from heat and let cool. https://savoryandsavvy.com/recipe/spinach-mushroom-feta-tomato-frittata Let’s get started! https://www.cooksmarts.com/articles/spinach-mushroom-feta-frittata-recipe By Geoffry Le Cher @Geoffry 1. Feel … Dollop the goats cheese over the top then pour the egg … You’re not! Sauté mushrooms in vegatable oil with onions. Remove from heat. Stir in the remaining ingredients. 3 cups baby spinach. You can use any vegetables in this frittata. Spinach, Artichoke, and Parmesan Frittata (serves 2) 1 tablespoon olive oil. You can enjoy this spinach artichoke frittata warm or at room temperature. It’s like a savory bread pudding. Same goes for the artichokes. The whole dish is ready in less than 30 minutes and crazy delicious! Monica's Table | Memories Start Here, Healing Garden – Create One in Your Backyard, Rockfish Baked in Foil with Lemon and Herbs, Shrimp, Artichokes and a Luscious Cream Sauce, Christmas at Monica's Table Holiday Guide, Festival Season is Here! They’re simple to make and you can customize them with any vegetables you have on hand. Served warm and with a dollop of either sour cream or plain yogurt atop the golden crust, this dish is a pleasant experience for both the eye and the palette. On the stove top, pour in whisked eggs evenly over the vegetable mixture. Squeeze out and roughly chop the contents, making sure to cut up any big stemmy pieces. Stir in mushrooms and onions. Transfer mushrooms to a small baking pan and roast in the oven for 20 to 25 minutes or until tender. Notify me of follow-up comments by email. Pour over cheese. If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Save my name, email, and website in this browser for the next time I comment. The amount of spinach used will seem like a lot at first, but it will shrink down as it cooks. Storing Spinach and Artichoke Frittata. Add in the artichoke mixture and combine until incorporated. I use reduced fat cheddar cheese. Spinach, cooked, from fresh, made with oil. That'll lower the fat and cholesterol count, but also reduce important nutrients like choline. Add artichoke hearts and sprinkle with cheese. Season with salt and pepper as needed. In a pinch for dinner? https://www.allrecipes.com/recipe/85273/spinach-and-mushroom-frittata 2 shallots, chopped finely. In a medium mixing bowl, toss the mushrooms with olive oil and salt and pepper, to taste. Get simple, delicious recipes to help you eat well without feeling deprived. You may use egg substitute or egg whites for part or all of the eggs if you prefer. A handful of cheese sprinkled in makes this frittata taste extra special, but it’s actually low in sodium. This Cheesy Spinach Artichoke Frittata is a delicious breakfast that can easily be made ahead. Ingredients: • 5 large eggs • 1 cup egg whites • 1/2 cup reduced-fat milk • 1/2 cup light sour cream 1 photo of Artichoke And Mushroom Frittata. Unlike spinach and artichoke dip that can be scant on the spinach, we really try to stuff as much in our frittata as we can. While veggies are cooking whisk eggs, parsley and chives in a mixing bowl until fully incorporated. 1 1/2 cups chopped artichoke hearts. 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