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artichoke, spinach & feta frittatas

December 15, 2017 by Lovoni +

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Artichoke, Spinach & Feta Frittatas make a wonderful addition to any brunch whether you’re entertaining of it’s just you & your love, these are  completely make-ahead so all you have to do is stumble out of bed & brew up a nice strong pot of coffee. Quick & easy to prepare, cook them a day or two in advance & serve them cold sliced into wedges or warm from the oven. 

artichoke spinach & feta frittatas

I used a couple of 7-inch pans to cook them but use what you have, if you have a larger 10-inch pan, use that. The cooking time under the broiler may increase ever so slightly using a larger pan but start out at a few minutes as I specified in the recipe. It’s always easy to add a minute longer. 

artichoke, spinach & feta frittatas

For me, these are best served cold. This means they’re totally make-ahead  – so perfect to serve with a fruit salad & maybe some pastries.  

artichoke, spinach & feta frittatas

If you’re serving them for lunch or dinner then serve with a salad or small herb salad. 

artichoke, spinach & feta frittatas

And if you’re feeling a little fancy, then pop-open some bubbles. It is of course your time so enjoy it & lose the must-do list for the day – if not the whole day then at least the morning. Cheers, Lovoni xo

 

artichoke, spinach & feta frittatas

artichoke, spinach & feta frittatas
2017-12-15 06:36:08
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Ingredients
  1. 1 tablespoon butter
  2. 5 oz (141g) baby spinach leaves
  3. pinch of salt, pepper & nutmeg
  4. 14 oz (396g) can artichoke quarters, well drained
  5. 6 oz (170g) feta cheese, broken into large crumbles
  6. 2/3 cup finely grated parmesan cheese
  7. 8 large eggs
  8. 1/4 cup chopped fresh basil
  9. pinch of salt & pepper
  10. Italian parsley leaves or arugula (rocket), to serve
Instructions
  1. Preheat broiler/grill. Grease 2 x 7-inch (18cm) oven & flameproof pans – I used cast iron.
  2. Melt butter in a large frying pan over medium-high heat. Add spinach, salt, pepper & nutmeg & cook for about 1 minute, stirring until the spinach is just wilted. Remove from the heat. & arrange spinach in pans.
  3. Scatter artichokes & feta cheese into pans. Sprinkle with half the parmesan.
  4. Whisk eggs, basil, salt & pepper in a medium bowl until well combined. Pour egg mixture into each pan. Sprinkle with remaining parmesan. Cook on medium-low heat for about 5 minutes or until the frittatas are starting to set on the bottom. Carefully place pans under the broiler about 6 inches (15cm) from the heat. Reduce the heat to low. Cook for 3 to 5 minutes or until the tops of the frittatas are set. Let stand in pan for 15 minutes before turning out onto plates. Cover & refrigerate until ready to serve. The frittatas can also be served warm straight from the pans garnished with some grated parmesan, parsley or arugula leaves if desired. Cut into wedges to serve. Serves 4.
By Lovoni
Lovoni Walker https://lovoniwalker.com/

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Filed Under: Breakfast & Brunch, featured, Low-carb, Lunch, Mains, Under 500 Calories, Vegetarian Tagged With: artichoke, eggs, frittata, gluten free, make ahead, spinach, vegetarian

well hello there...

I’m Lovoni, an Aussie living in the US working with food in publishing, TV & online. Here I like to share cookery for the curious; simple recipes to make you feel good & wellness ideas to help you squeeze more juice out of life. Read more...

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