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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