Artichoke Frittata
A delightful and vibrant frittata made with fresh artichokes, spinach, and feta cheese, perfect for brunch or any meal.
Ingredients
Main ingredients
- 6 large large eggs
- 1 cup artichoke hearts, chopped
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil
- optional fresh herbs (parsley or basil)
Instructions
Cooking Process
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat.
- Add the onions and garlic; sauté until softened and aromatic.
- Add the artichoke hearts and spinach; cook until the spinach wilts.
- In a bowl, whisk the eggs with salt and pepper. Stir in the feta cheese.
- Pour the egg mixture over the vegetables in the skillet.
- Cook on the stovetop until the edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until set and golden.
- Let it cool slightly before slicing and serving. Garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Frittata can be made ahead of time and reheated in the oven. Freezes well when cooled and stored properly.