Spinach Artichoke Sun-Dried Tomato Frittata


Bi Florence-Graham

This Spinach Artichoke Sun-Dried Tomato Frittata is a delicious and nutritious way to start your day. Packed with spinach, artichoke hearts, and sun-dried tomatoes, its a flavorful combination thats sure to satisfy your taste buds. Whether youre making it for breakfast, brunch, or even dinner, this frittata is a versatile and satisfying dish.

Ingredients:
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions:

Preheat your oven to 350F 175C

In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, and a pinch of salt and pepper

Heat the olive oil in an oven-safe skillet over medium heat

Add the chopped spinach, artichoke hearts, and sun-dried tomatoes to the skillet

Saut for about 2-3 minutes until the spinach wilts and the ingredients are well combined

Pour the egg mixture evenly over the sauted ingredients in the skillet

Cook without stirring for about 2 minutes on the stovetop until the edges start to set

Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is set in the center and the top is lightly golden

Remove from the oven, let it cool for a minute, and then cut into wedges

Serve your Spinach Artichoke Sun-Dried Tomato Frittata hot and enjoy


Comments

Post a Comment

Popular posts from this blog

Spicy Thai Coconut Soup

Image
An aromatic and fiery soup with succulent shrimp, earthy mushrooms, and creamy coconut milk. Ingredients: 1 tbsp vegetable oil 1 onion sliced 2 cloves garlic minced 1 tbsp grated ginger 2 tbsp red curry paste 4 cups chicken broth 1 can 14 oz coconut milk 1 lb shrimp peeled and deveined 2 cups sliced mushrooms 2 tbsp fish sauce 2 tbsp lime juice 1 tsp brown sugar Fresh cilantro for garnish Instructions: In a large pot, heat vegetable oil over medium heat Add onion, garlic, and ginger, cook until fragrant Stir in red curry paste and cook for 1 minute Add chicken broth and coconut milk, bring to a simmer Add shrimp and mushrooms, cook until shrimp is pink and cooked through Stir in fish sauce, lime juice, and brown sugar Garnish with fresh cilantro before serving
Read more

Slow Cooker Huli Huli Pork Tenderloin

Image
Experience the taste of Hawaii with this Slow Cooker Huli Huli Pork Tenderloin. The tender pork is marinated in a flavorful blend of pineapple juice, soy sauce, honey, and spices, creating a mouthwatering dish thats perfect over a bed of rice. Ingredients: 2 pork tenderloins about 2 lbs each 1 cup pineapple juice 1/2 cup soy sauce 1/4 cup ketchup 1/4 cup honey 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon sesame oil 1/2 teaspoon black pepper Sliced green onions and sesame seeds for garnish Cooked rice, for serving Instructions: Place the pork tenderloins in the slow cooker In a bowl, whisk together pineapple juice, soy sauce, ketchup, honey, garlic, ginger, sesame oil, and black pepper Pour the sauce over the pork tenderloins, ensuring they are well-coated Cook on low heat for 4-5 hours or until the pork is cooked through and tender Once cooked, remov...
Read more