Artichoke Pancetta And Spinach Frittata Recipes

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.

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.

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 AND POTATO FRITTATA

Steps:

• Preheat oven to 350°. In a 10-in. ovenproof skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Remove onion mixture from pan., Add remaining oil to same pan; arrange potatoes on bottom of pan. Cook over medium-low heat until tender, 15-20 minutes, stirring occasionally., In a large bowl, whisk eggs and milk. Stir in tomatoes, artichokes, onion mixture, 2 tablespoons goat cheese, 1 tablespoon fresh basil, salt and pepper. Pour egg mixture over potatoes; sprinkle with remaining cheese. Bake until eggs are completely set, 25-30 minutes., Let stand 5 minutes. Sprinkle with remaining basil. Cut into wedges.