Monday, June 21, 2010
I rarely actually "cook' breakfast in the morning, but I do love to cook breakfast for dinner! Frittatas are one of my favorite things to make because you can adapt them to your tastes or whatever you happen to have in your refrigerator. Also, they are quite easy to make, which is a huge plus! I saw the idea for this spinach and artichoke fritatta on Cara's Cravings and wondered why I hadn't thought of that before! I love spinach and artichoke dip, and this is like that in a healthier form! It was quite tasty, and I plan on enjoying this again in the future!
1 9oz box frozen spinach
3/4 cup egg substitute
4oz nonfat plain Greek yogurt
1/2 tsp salt
freshly ground pepper
1/2 tsp dried dill
1 oz grated Parmesan cheese
1/2 tablespoon olive oil
1 cup chopped onion
2 cloves of garlic, minced
1 14oz can of artichokes, drained and quartered
3 oz goat cheese, crumbled
1. Preheat oven to 400ºF. Microwave spinach just until thawed.
2. Whisk together the eggs, egg substitute, yogurt, salt, pepper, dill, and Parmesan cheese.
3. Heat the olive oil in a large, oven-safe skillet over medium heat. Cook the onion until softened, about 5 minutes.
4. Add the garlic and artichokes, and cook 1 minute more.
5. Finally stir in the spinach and distribute the mixture evenly throughout the pan. Increase heat to high, then pour in the egg mixture. Cook, stirring gently, for a few minutes, letting the bottom start to set.
6. Crumble the goat cheese on top of the frittata, and place the skillet in the oven for 10-15 minutes, or until the frittata is set. Let rest for a few minutes before slicing and serving.