Easy Artichoke, Spinach, & Herb Frittata

Easy Artichoke, Spinach, & Herb Frittata

You’ll need:

• 6 organic free range eggs
• 1 4 ounce jar of marinated artichokes, drained
• 1 broccoli floret chipped fine
• about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
• 1 cup baby spinach
• 4 green onions finely sliced
• 3 shallots diced
• 4 gloves garlic, minced
• 2 Tbs fresh herbs of choice – I used chives and parsley
• olive oil
• sea salt & fresh cracked pepper to taste
• chevre style goat cheese

In a pan/skillet over med-high heat add a drizzle of olive oil and saute minced garlic and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic. (Side note: all veggies and I mean ALL, taste great sauteed with just a bit of olive oil, garlic, sea salt and pepper!!)

Then add broccoli slaw and broccoli, stir in and let cook for another 4-5 mins until soft.  Next, stir in spinach until wilted. Season with salt and pepper as needed.

While veggies are cooking finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.

On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.

At this time, preheat your oven and set to “Broil” at 500 degrees.

Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.

You can garnish with crumbled goat cheese and sriracha! The goat cheese adds a lovely tart creaminess and the sriracha gives it some great spice!!