I had never made a frittata.
It didn’t seem too terribly hard, as I’ve made quiche before. I decided to give it a shot to see how the family would like it for dinner.
I made a Spinach Artichoke Frittata because everyone in our house seems to love spinach artichoke dip.
One of the great things about this dish is that it worked even better for a breakfast, which is probably when I’m more likely to serve it. Seems like a “breakfast for dinner” type dish to me.
Kitchen Items Needed
Ingredients
- 6 large eggs
- 1/2 cup milk
- 10 oz. fresh spinach
- 2 garlic cloves, minced
- 1 can quartered artichoke hearts, drained
- 1/4 cup mozzarella cheese, shredded
- olive oil
- pinch of pepper
1.) Preheat over to 350F. In a large skillet over medium heat with olive oil, add spinach and garlic. Cook until the spinach is wilted.
2.) Turn off the heat, but leave the pan on the stove. Add the artichoke hearts and cheese.
3.) Beat the eggs and milk until combined. Add a pinch of pepper to taste. Pour the egg mixture over the spinach and artichokes in the skillet.
4.) Bake at 350F for 20-25 minutes (when you can insert a knife in the middle, and it comes out clean).
I’m looking forward to trying different variations of a frittata as a breakfast food in the future. It was super simple to make.
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