Tuesday, May 18, 2010

Spinach & Artichoke Frittata

(Shown above with roasted red pepper pine nut dipping sauce and coffee with a splash of unsweetened soy milk and a dash of cinnamon)

Four Servings

10 eggs (10 whites, only 6 yolks)
2 - 3 Tablespoons unsweetened soy milk
1 - 2 Tablespoons extra-virgin olive oil.
10 oz. frozen, chopped spinach*
14 oz. can artichoke hearts in water, drained and cut into sixths
1/2 C. onion (approximately 1/2 medium onion)
2 cloves garlic, minced or crushed
1 - 2 Tablespoons crumbled feta (optional)
Salt & Pepper

Begin thawing spinach. See Tip: Thawing & Draining Frozen Spinach for a tutorial.
While spinach is thawing, crack eggs into a medium bowl, getting rid of four of the yolks. I separate the yolk from the white using the cracked shell, but if you find that too difficult or annoying you can always just remove the yolk from the bowl with your hand.
Add soymilk, 1/2 tsp. salt and 1/4 tsp. pepper to eggs and whisk with a fork until blended. Set aside.
Drain the spinach. See Tip: Thawing & Draining Frozen Spinach for a tutorial.
Turn on oven and set Broiler to High.
Heat the olive oil in a 12", oven-proof skillet** over medium-high heat.
Add onions, cook, stirring occasionally until golden.

Reduce heat to medium, add spinach and garlic, stir to combine, season with salt and pepper and cook 1 minute.
Add artichoke hearts, stir mixture until heated through, approximately 2 minutes more.
Spread mixture evenly over skillet and pour egg mixture on top. If needed, tilt the skillet from side to side to evenly distribute eggs. If using, sprinkle feta cheese on top.

Cook until bottom is set, approximately 4 minutes. There will be a thin layer of runny egg on top.
Put the skillet in the broiler and cook until golden, approximately 5 minutes more.
Remove the frittatta from the broiler and allow to cool for a couple of minutes and then use a wooden spatula to cut the frittatta into eighths. Divide on to four plates.

* Make sure to get chopped rather than whole leaf spinach. Frozen spinach typically comes in a 10 oz box from most grocery stores or a 16 oz bag from Trader Joe's. I used about 2/3 of the TJ's bag of chopped spinach for this recipe.
** If you don't have an oven-proof skillet (I don't) cover the plastic handle with tin foil.

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