Sunday, June 16, 2013

Vegetable Frittata

The finished version.

  • 2-4 Tbsp olive oil
  • 12-15 eggs, whisked
  • 1/2 c. onion, chopped
  • 1/2 tsp garlic, minced
  • 3-6 oz spinach
  • 4 oz jar sliced button mushrooms
  • 2.25 oz can sliced black olives
  • 7.5 oz jar marinated artichoke hearts, roughly chopped
    • 1-2 Tbsp reserved artichoke heart liquid
  • 10-12 (half 8.5 oz jar) sun dried tomatoes in olive oil, roughly chopped
    • 1-2 Tbsp reserved sun dried tomato liquid
  • 2 oz white sharp cheddar cheese
  • 2-3 Tbsp parmesan cheese
  • kosher salt
  1. In large pan, heat olive oil on the stove over medium heat.  Add reserved oil from sun dried tomatoes.
  2. Add onions to pan, cook until translucent.
  3. Add spinach and garlic.  Pour reserve liquid from the artichoke hearts in (makes steam!).  Let cook ~3 minutes or until spinach is wilted.
  4. Add drained artichoke hearts, olives, sun dried tomatoes, and mushrooms.  Stir and heat, about 1 minute.
  5. Set oven to high broil and turn stovetop down to medium-low.
  6. Add eggs.  Stir.
  7. Keep pan on stovetop until bottom is almost done, scraping the bottom regularly to keep the eggs from burning.
  8. Fold in cheese while top is still soupy.  Pop in oven to cook the top, about 5 minutes or until top starts to brown.

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