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vegetable fritatta

(1 rating)
elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

The word frittata is derived from Italian and roughly translates to "egg-cake". Use fresh, cooked artichoke hearts, frozen & thawed, or canned. Don't use jarred, marinated artichoke hearts.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For vegetable fritatta

  • 2 Tbsp
    butter
  • 1/2 c
    minced shallot
  • 2 c
    artichoke hearts, quartered or chopped
  • 4 c
    loosely packed baby spinach leaves
  • 10
    eggs, beaten
  • 1/4 tsp
    salt
  • 1/4 tsp
    red pepper flakes
  • 8 oz
    fontina cheese, shredded

How To Make vegetable fritatta

  • 1
    Preheat oven to 400°F.
  • 2
    In a 12" heavy, stove to oven safe skillet (such as cast iron), melt the butter.
  • 3
    Add shallots & saute briefly. Add artichoke hearts & saute briefly. Add spinach & saute until just barely wilted.
  • 4
    Sprinkle on salt & red pepper flakes. Stir to combine.
  • 5
    Pour on eggs, distributing egg & vegetables evenly. Leave it alone to cook on a medium low flame until barely set. About 10 minutes.
  • 6
    Sprinkle cheese over top & transfer to oven. Cook 15 - 20 minutes until cheese is melted, bubbly & browned.
  • 7
    Remove & let sit 5 minutes before cutting into wedges.
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