ARTICHOKE FRITTATA
This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.
Provided by Jo Bice
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g
ARTICHOKE SPINACH FRITTATA
This is a very good lowfat version of a crustless quiche that I adapted from several recipes. Fat can be further reduced by using canned artichoke hearts in water.
Provided by Diane in Denver
Categories Breakfast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
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.
ARTICHOKE, PANCETTA AND SPINACH FRITTATA
Make and share this Artichoke, Pancetta and Spinach Frittata recipe from Food.com.
Provided by East Wind Goddess
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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CHEESY ARTICHOKE AND SPINACH FRITTATA - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (1)Total Time 45 minsCategory BreakfastCalories 234 per serving
- Pat artichokes dry with a paper towel. You want them to be very dry so they don't add any more moisture to the frittata. Chop half of the artichokes. Leave the other half whole.
- Heat a large 12-inch cast iron skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Saute 30 seconds. Add 4 cups of spinach. Continue to saute until wilted. Add the remaining spinach and CHOPPED artichokes and saute until the spinach is slightly wilted.
SPINACH ARTICHOKE FRITTATA - THREE OLIVES BRANCH
From threeolivesbranch.com
Ratings 2Category BreakfastCuisine French, MediterraneanTotal Time 20 mins
- Place a large (10 inch wide) nonstick skillet that is oven safe on the stovetop. Heat over medium heat.
- Add the oil to the skillet. When the oil is hot, add the chopped spinach. Cook until the spinach is just tender, approximately 3-5 minutes.
- While the spinach cooking, in a small bowl, whisk together the eggs, cheese, salt, and black pepper. Chop the artichoke hearts.
SPINACH ARTICHOKE FRITTATA: A PERFECT BREAKFAST ON THE GO
From ketokarma.com
4.3/5 (27)Total Time 55 minsEstimated Reading Time 2 minsCalories 143 per serving
- Drain marinade from 1 jar of artichokes into a frying pan. Drain remaining artichokes, discard liquid, and chop all artichoke hearts into small pieces.
- In a frying pan over medium heat, add chopped artichokes, onion and garlic. Cook until onion is soft, for about 5 minutes.
- While artichokes are sauteeing, whisk eggs in a bowl. Stir in oregano, parsley, chopped spinach, parmesan cheese, cheddar cheese, salt, pepper and hot sauce (if desired). Add in artichoke mixture and combine until incorporated.
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