|10 min||15 min||8|
|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)|
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!
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.
This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.
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.