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Spinach and Artichoke Frittata
with mixed greens salad

Active: 40 Total: 40

If you made spinach-artichoke sauce early in the week, this elegant-seeming meal is surprisingly easy to make.
Smarts: Want something more on top of your frittata slices? They're great with sour cream or plain yogurt and / or salsa. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Spinach-Artichoke Sauce:
  • Artichoke hearts - 1 cup
  • Baby spinach - 2 oz
  • Garlic - 1 clove , peeled
  • Oil, olive - 2 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Mixed Greens Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 6 oz (sub any salad greens)
Spinach and Artichoke Frittata:
  • Onions, medium - 1 , diced
  • Eggs - 10
  • Milk - 3 Tbsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Spinach-Artichoke Sauce (ingredients listed separately) - 1 cup
  • Cheese, mozzarella, shredded - 2 oz

Nutrition Facts

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Prep

  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

  2. Make sauce (skip if made ahead for Tuesday) - Place artichoke hearts, spinach, garlic, olive oil, salt, and pepper (portions for sauce) into a food processor. Pulse until thickened and season to taste with more salt and pepper as needed. (Can be done up to 5 days ahead)

  3. Onions - Dice onions. (Can be done up to 5 days ahead)

  4. Eggs - Whisk together eggs, milk, salt (portion for frittata), and pepper (portion for frittata). 

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Make

  1. Heat oven to 425F / 218C.

  2. Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)

  3. To heated skillet, add cooking oil and then onions. Saute until tender, 4 to 5 minutes.

  4. Add spinach artichoke sauce to onions and saute until heated through, 2 to 3 minutes more. 

  5. Pour egg mixture over vegetables and stir to combine. Sprinkle cheese over the top. 

  6. Transfer the skillet to the oven and bake for 15 to 20 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)

  7. When the frittata is done cooking, toss greens in vinaigrette until dressed to your liking.

  8. Slice frittata and serve with salad on the side. Enjoy!

Nutrition Facts

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