Artichoke & Spinach Frittata

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 medium shallots, finely diced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 head broccoli, chopped
  • 1 cup baby spinach
  • 6 eggs
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • 1/2 can (10oz) artichoke hearts, drained
  • 4 green onions, chopped
  • 1 cup feta cheese, crumbled
  1. Preheat your oven and set to broil at 500°F degrees.
  2. In a skillet over medium-high heat add olive oil and sauté minced garlic and shallots for 1-2 mins. Add sea salt and pepper.
  3. Then add broccoli, stir in and let cook for another 4-5 mins until soft. Next, stir in spinach until wilted. Season with salt and pepper as needed.
  4. While veggies are cooking whisk eggs, parsley and chives in a mixing bowl until fully incorporated.
  5. On the stove top, pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
  6. Reduce stovetop heat to medium-low and cook until the eggs have almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
  7. Garnish with green onion and crumbled feta cheese