14ouncesartichoke hearts, canned, drained and chopped
3cupsbaby spinach, packed (approx. 3 ounces)
juice of one lemon
1cupGruyere (plain or smoked), shredded, plus extra for topping
⅓cupParmesan, grated, plus extra for topping
½teaspoonblack pepper, divided
salt to taste
Preheat oven to 375 degrees.
Add the oil to a non-stick skillet set over medium heat. Saute the shallots for 1-2 minutes. Add the artichoke hearts and saute for another 2-3 minutes. Season with ¼ teaspoon of black pepper and a pinch of salt. Add the baby spinach and cook until wilted.
Meanwhile, whisk the eggs and heavy cream until well blended. Add in the remaining black pepper and lemon juice.
Add half of the Gruyere and Parmesan cheese to the artichoke and spinach mixture. Add the remaining cheese to the egg mixture. Pour the egg mixture over the veggies. Top with a sprinkling of extra cheese.
Transfer the skillet to the oven and bake for 20 minutes or until set. Remove from the oven and let sit for 5 minutes before sliding the frittata out onto a cutting board or serving platter.