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.
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.
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.
If you’re serving them for lunch or dinner then serve with a salad or small herb salad.
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
- 1 tablespoon butter
- 5 oz (141g) baby spinach leaves
- pinch of salt, pepper & nutmeg
- 14 oz (396g) can artichoke quarters, well drained
- 6 oz (170g) feta cheese, broken into large crumbles
- 2/3 cup finely grated parmesan cheese
- 8 large eggs
- 1/4 cup chopped fresh basil
- pinch of salt & pepper
- Italian parsley leaves or arugula (rocket), to serve
- Preheat broiler/grill. Grease 2 x 7-inch (18cm) oven & flameproof pans – I used cast iron.
- 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.
- Scatter artichokes & feta cheese into pans. Sprinkle with half the parmesan.
- 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.
[…] once a month as leftovers are good for my hubby to take to work for lunch. Here’s a nice artichoke frittata recipe – minus the pizza nuances. And Asparagus & Salmon Frittata. Or Mushroom & […]