Oven-finished frittata with spinach, browned artichoke hearts, Parmesan, sour cream, and Dijon mustard.
Spinach and Artichoke Frittata
Oven-finished frittata with spinach, browned artichoke hearts, Parmesan, sour cream, and Dijon mustard.
Ingredients
- 10 large eggs
- 1/2 cup full-fat sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated Parmesan cheese about 3 oz; divided
- 2 tablespoons olive oil
- 14 oz marinated artichoke hearts drained, patted dry, and quartered
- 5 oz baby spinach about 5 packed cups
- 2 garlic cloves minced
Instructions
- Heat oven to 400°F with a rack in the middle.
- Whisk eggs, sour cream, mustard, salt, pepper, and 1/2 cup Parmesan in a large bowl.
- Heat olive oil in a 10-inch cast-iron or oven-safe skillet over medium heat. Add artichokes in a single layer and cook 6–8 minutes, stirring occasionally, until lightly browned.
- Add spinach and garlic and cook until spinach wilts and nearly all liquid evaporates, about 2 minutes.
- Spread vegetables evenly. Pour the egg mixture over them and sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan so the eggs settle evenly.
- Cook undisturbed until the edges begin to set, 2–3 minutes, then bake 12–15 minutes until completely set.
- Cool in the pan 5 minutes, slice into wedges, and serve warm.
Notes
Six ounces frozen chopped spinach may replace fresh. Thaw, drain, and press very dry, then cook with the garlic for about 1 minute. Refrigerate leftovers up to 5 days.
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Source: The Kitchn
Category: Uncategorized