Veggieble Frittata
"Made for RSC #11. This easy vegetarian meal-unto-itself dish is delicious. Serve as part of a brunch or a light supper. You can use either jarred or canned artichoke hearts."
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
8 wedges
ingredients
- 2 tablespoons butter
- 1⁄2 cup diced shallot
- 2 cups artichoke hearts (quartered or chopped)
- 4 cups loosely packed baby spinach leaves
- 10 eggs, beaten
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 lb gouda cheese, shredded
directions
- Preheat oven to 400°F
- In a 12" heavy, stove to oven safe skillet (such as cast iron), melt the butter.
- Add shallots & saute briefly. Add artichoke hearts & saute briefly. Add spinach & saute until just barely wilted.
- Sprinkle on salt & cayenne. Stir to combine.
- Pour on eggs, distributing egg & vegetables evenly. Leave it alone to cook on a medium low flame until barely set. About 10 minutes.
- Sprinkle cheese over top & transfer to oven. Cook 15 - 20 minutes until cheese is melted, bubbly & browned.
- Remove & let sit 5 minutes before cutting into wedges.
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Reviews
-
This made for us a delicious lunch.<br/>I placed the prepared mold (margarine and breadcrumbs on the bottom) in the oven to preheat.<br/>I the meantime I sautè the onion and the artichocken (10 pieces, 2 tins).<br/>As I used frozen spinach I could not saute this,<br/>I removed the mold from the oven added onion and artichoked and placed "dots" of the defrosted spinaches. After this I poured the egg + spices + salt + cheese (Swiss cheese: Luzerner Rahmkäse) mixture and placed in the oven. This came out delicous and really pretty. WOW!<br/>Thanks a lot for your suggestion! My DS will enjoy the leftovers at school for lunch; -
I totally enjoyed this! It was simple and oh so good. I used marinated artichokes, 4 eggs, and some smoked gouda and added a little mozzarella because I didn't have enough gouda. I made this in a small tapas pan and it worked perfectly. Thanks Bethie for another winner. Made for ZWT7 by a fellow Emerald City Shaker. -
Very tasty. Made a nice breakfast, but would also work for a lunch with a side of fruit or salad. Loved the combo of the artichoke hearts, shallot and gouda. I added some Cavender's All Purpose Greek Seasoning to the top prior to baking and it added a great flavor. I will keep this for future use! -
My DH and I loved this for breakfast! I used marinated artichoke hearts and instead of shallots, I used scallions. I also halved quartered the recipe, using 3 eggs. Wonderful meal! Thank you Elmotoo! Made for ZWT4. -
A wonderful use of contest ingredients resulting in a simple yet delicious mid-day meal. I really loved the way the meatiness of the artichoke hearts popped against the softness of the eggs and melted cheese. Thought the addition of some herb might have unified the dish a bit more, but at a loss as too which. Dill would work well with the spinach and Gouda but not as well with the artichokes. Basil perhaps? I made a few tweaks to fit for me. For the eggs, i used half eggs and half egg beaters, as the eggs did give the dish a richness that might have been lost with just egg substitute. Also replaced the butter for olive oil and reduced the total amount by a third. Though not intended I also reduced the cheese but simply because not all of it would fit in my halved batch - there was still lots of cheese with just two ounces (instead of three). Thanks Elmotoo.
Tweaks
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My DH and I loved this for breakfast! I used marinated artichoke hearts and instead of shallots, I used scallions. I also halved quartered the recipe, using 3 eggs. Wonderful meal! Thank you Elmotoo! Made for ZWT4.
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A wonderful use of contest ingredients resulting in a simple yet delicious mid-day meal. I really loved the way the meatiness of the artichoke hearts popped against the softness of the eggs and melted cheese. Thought the addition of some herb might have unified the dish a bit more, but at a loss as too which. Dill would work well with the spinach and Gouda but not as well with the artichokes. Basil perhaps? I made a few tweaks to fit for me. For the eggs, i used half eggs and half egg beaters, as the eggs did give the dish a richness that might have been lost with just egg substitute. Also replaced the butter for olive oil and reduced the total amount by a third. Though not intended I also reduced the cheese but simply because not all of it would fit in my halved batch - there was still lots of cheese with just two ounces (instead of three). Thanks Elmotoo.
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York
