Elevate your breakfast or brunch with this Spinach Artichoke Frittata. It's bursting with flavor and wholesome ingredients and can be on your table in 35 minutes.
10ouncesfrozen chopped spinach(thawed and squeezed dry)
2teaspoonslemon zest
¼teaspoonKosher salt
¼teaspoonblack pepper
6ouncesfeta cheese(cut into small cubes)
Instructions
Preheat the oven to 375 degrees.
Add the oil to a non-stick oven-safe skillet set over medium heat. Add the shallots and artichoke hearts and cook for 2-3 minutes until the shallots are softened.
Meanwhile, whisk the eggs and heavy cream until well blended. Stir in the spinach, lemon zest, salt, and pepper.
Pour the egg mixture into the pan. Add the feta cheese. Gently stir to distribute.
Transfer the skillet to the oven and bake until the eggs are just set, approx. 13-15 minutes. Remove from the oven and let sit for 5 minutes before sliding the frittata out onto a cutting board or serving platter.
Slice and serve.
Notes
Use a non-stick skillet to ensure the frittata will slide right out of the pan. If you prefer to use a cast-iron pan, use a well-seasoned pan and serve the frittata family-style directly from the pan.
Be sure to squeeze all of the excess liquid out of the spinach and drain the artichoke hearts to avoid a watery frittata.
Buy a block of feta and crumble or cube it when ready to use. The blocks of feta are fresher than the pre-crumbled varieties.
Store leftovers in the refrigerator for 1-2 days. Individual portions can be reheated in the microwave.