Artichoke Pancetta And Spinach Frittata Recipes

ARTICHOKE FRITTATA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
• Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

ARTICHOKE SPINACH FRITTATA

Steps:

• Drain artichoke hearts, reserving 1 TB oil.
• Saute onion several minutes in reserved oil then add spinach until wilted.
• In large bowl, whisk eggs, crackers, seasonings and cheeses.
• Stir in onion-spinach mixture and artichokes.
• Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
• Bake at 325-350 1 hour or until center is set and top is lightly browned.
• Serve warm or at room temperature.

MUSHROOM AND SPINACH FRITTATA

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a heavy 10 or 12-inch nonstick skillet and add the mushrooms. Cook, stirring or tossing often, until they begin to sweat and soften, 3 to 5 minutes. Add salt, pepper and the garlic, and stir together until the garlic is fragrant, 30 seconds to a minute. Add the spinach, a handful at a time and stir until wilted. Turn up the heat and let any excess liquid evaporate from the pan, then remove from the heat. Taste and adjust seasoning.
• Beat the eggs in a large bowl (you can do this while the mushrooms are cooking). Stir in salt and pepper to taste, the milk, and the mushroom and spinach mixture. Add the Parmesan if desired.
• Heat the remaining olive oil over medium-high heat in the skillet until it feels hot when you hold your hand about 1 inch above it. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping all of it in with a rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden. The eggs should be just about set though there will be a layer on the top that is not.
• Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 2 minutes, until the top sets, watching very carefully to make sure the top doesn't burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. It can be a little runny in the middle if you like it that way. Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges. Serve hot, warm, room temperature, or cold.

ARTICHOKE, PANCETTA AND SPINACH FRITTATA

Steps:

• 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.