Spinach-Artichoke Dip Frittata
The Best Way to Have Your Favorite Appetizer for Dinner.A quick and inexpensive dish that's suitable for company or family.
Ingredients
- 6 eggs
- 3-4 oz cream cheese at room temperature
- 10 oz package of frozen spinach thawed, and roughly chopped
- 1 shallot thinly sliced
- A few cloves garlic roughly chopped
- salt and pepper to taste
- zest and juice of ½ lemon
- 1 pinch red pepper flaks
- ⅓ cup grated Parmesan cheese
- 1 can whole artichoke hearts
- 1 Tbsp olive oil
- fresh herbs for garnish
- drizzle hot sauce (optional)
Instructions
- Preheat oven to 350F
- In a large bowl, beat six eggs until smooth, and season with salt and pepper, to create the base of your frittata.
- Whisk in the cream cheese (for this recipe, lumps are your friend).
- Sauté spinach in a drizzle of olive oil in an oven-safe 10-inch pan over medium-high heat with the sliced shallot and chopped cloves of garlic. Season with salt and pepper.
- Once the shallot is slightly softened, transfer the spinach, shallot, and garlic into the bowl of eggs and cream cheese, add the zest and juice of lemon, a pinch of red pepper flakes, and the grated Parmesan cheese. Stir to thoroughly combine.
- Wipe the sauté pan clean, and then heat the olive oil in it over medium-high heat. Halve each of the artichokes, and arrange them, cut-side down, in the pan. After about three minutes, carefully pour the egg-spinach mixture over the top, and spread it into an even layer.
- Cook this for about four more minutes, just so the bottom sets and the sides are beginning to pull back from the pan, then transfer the whole thing to the 350F over to cook through, about 15 minutes
- Remove pan from oven using oven mitts (it's hot!), and flip the frittata back onto a plate. The artichokes form a brown swirly pattern.
- Finish with a sprinkling of fresh herbs, and perhaps a drizzle of hot sauce.