Italian Spinach and Artichoke Frittata Recipe
This super easy frittata is a fantastic brunch dish or a party pleasing dish. It is filled with spinach and artichokes for a tasty vegatarian meal.
- 8 eggs
- 3 cups 1% milk
- 3 Tbs Dijon style mustard
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 cups seasoned croutons
- 1/2 pound white mushrooms
- 1 red onion
- 1/4 tsp ground nutmeg
- 2 10 ounce packages frozen, chopped spinach
- 1 14.5 ounce can artichokes
- 2 Tbs butter
- 1 Tbs flour
- 1 1/2 cups shredded Mozarella cheese
- Non-stick cooking spray
- Thaw and drain the spinach. Squeeze to remove any additional liquid.
- Drain and chop the artichoke hearts.
- Clean and slice the mushrooms.
- Chop the red onion.
- In a large bowl whisk together the eggs, milk, salt, pepper, Dijon mustard, and nutmeg.
- Melt the butter in a large skillet over medium heat.
- Cook the mushrooms until just tender (aobut 4 minutes).
- Remove the skillet from the heat and add the spinach, artichokes, and flour to the skillet and mix well.
- Spray a 13"x9" baking dish with the non-stick cooking spray.
- Sprinkle 1 cup of croutons on the bottom of the baking dish.
- Spread the mushroom-spinach-artichoke mixture over the croutons.
- Sprinkle 1 cup of Mozzarella cheese over the vegetables and croutons.
- Sprinkle the remaining croutons over the cheese.
- Sprinkle the remaining cheese over the croutons.
- Pour the egg mixture over the croutons, cheese, and vegetables.
- Bake at 350°F for 50 minutes or until an inserted skewer comes out clean.
Note: You can put together the dish and let it sit for two hours before baking. It will make 12 servings. This recipe is vegetarian, low-fat, and diabetic friendly.
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.