Artichoke, Pancetta and Spinach Frittata
"Great accompanied by fresh fruit and mimosas made with prosecco."
photo by Rita1652
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 1⁄4 cup chopped pancetta
- 1 large shallot, minced
- 2 cups fresh spinach, chopped
- 8 eggs or 1 cup Egg Beaters egg substitute
- 6 artichoke hearts, quarters
- 1⁄2 cup asiago cheese, grated
- 1⁄4 cup white wine
- 1⁄4 cup sun-dried tomato, chopped
- 1 tablespoon chopped fresh basil
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons pine nuts
- sea salt
- white pepper
directions
- Preheat oven to 500 degreed F.
- Put sun dried tomatoes in wine and allow to partially rehydrate for 15 minutes.
- Whisk eggs together with a pinch of sea salt and white pepper.
- In an all-metal pan, heat olive oil.
- Begin frying the pancetta, stirring constantly, for 1 minute.
- Add shallots and cook until soft.
- Add spinach and cook for 2 minutes, stirring.
- Add sun dried tomatoes, basil and rosemary.
- Add egg mixture to the pan.
- Agitate the eggs into the other ingredients and add in the cheese bit by bit. Hold about a tablespoon back.
- Remove the pan from the heat and arrange the artichoke quarters evenly around the pan.
- Sprinkle the pine nuts over the mixture
- Finish with the last tablespoon of cheese.
- Put the pan in the oven's center rack and bake for 10 minutes or until firm in the center.
- Slide out of the pan and cut into 6 slices.
- Notes.
- You'll need an all-metal pan to take this dish from the stove to the oven in the true frittata style. (Alternatively, the portions could be baked in individual ramekins, just mix all the the ingredients into the eggs, then pour into the ramekins and bake). Made with egg substitute, this is a more healthful and low fat brunch item, great accompanied by fresh fruit and mimosas made with prosecco.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Lot of flavor here. You should avoid added salt to eggs till the last minute or just before eating because it toughens the egg whites. Beside the cheese is high in salt. I used 4 cups baby spinach. I used jarred marinated artichokes that had 6 or 24 quarters and that was plenty. I made it in a cast iron pan that is coated with enamel. Do add additional oil to the bottom of the pan before adding the eggs for no sticking. Thanks I did enjoy this. Good Job!
RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
