Artichoke, Spinach & Herb Frittata

15 25 167
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 8
Artichoke, Spinach & Herb Frittata
Health Rating
An easy protein and veggie packed prep ahead breakfast or lunch.

Ingredients


1 tbsp Extra virgin olive oil
4 clove(s) Garlic (minced)
3 medium shallot(s) Shallots (finely diced)
1 tsp Sea salt
1 tsp Black pepper
1/2 head Broccoli, raw (florets and stalks chopped finely)
1 cup Baby spinach
6 medium egg Egg (preferably organic and free range)
1 tbsp Parsley, fresh (chopped finely)
1 tbsp Chives (chopped finely)
1/2 can (10oz) Artichoke hearts, canned (drained)
4 green onion (stem) Green onion, scallion, ramp (chopped finely)
1 dash Black pepper (freshly cracked)
1 cup Goat cheese, soft
1 tsp Sriracha (to taste)

Instructions


1. Preheat your oven and set to “Broil” at 500F degrees.

 

2. In a skillet over medium-high heat add olive oil and sauté minced garlic and shallots for 1-2 mins. Add sea salt and pepper.

 

3. Then add 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.

 

4. While veggies are cooking whisk eggs, parsley and chives in a mixing bowl until fully incorporated.

 

5. On the stove top, 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.

 

6. Reduce stovetop heat to medium-low and cook until the eggs have 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.

 

7. Garnish with green onion, crumbled goat cheese and Sriracha (optional)! The goat cheese adds a lovely tart creaminess and the Sriracha gives it some great spice!

Notes:

Quick Tips:

You can use a variety of veggies including mushrooms, green beans, cauliflower and bell peppers.

This dish makes a great lunch with a side salad or 1/4 avocado per serving.

Storage

This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.


Nutritional Highlights:

Eggs

Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium and zinc.


Nutrition Facts

Per Portion

Calories 167
Calories from fat 84
Calories from saturated fat 36
Total Fat 9.3 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.6 g
Cholesterol 136 mg
Sodium 487 mg
Potassium 327 mg
Total Carbohydrate 11.0 g
Dietary Fiber 2.2 g
Sugars 1.0 g
Protein 9.9 g

Dietary servings

Per Portion


Meat Alternative 0.4
Milk Alternative 0.4
Vegetables 1.0

Energy sources


Pygal26%444.4383476700079135.4369086635088350%372.88608434275807282.46116111750224%320.60255385003103130.4089333509537326%50%24%CarbohydratesFatProtein
Recipe from:
Breakfast
Lunch
Main