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Artichoke Spinach Frittata Description: This delicious breakfast frittata is a specialty dish for our vegetarian and gluten free guests. It is baked in the oven rather than on stove top thus giving the chef more cooking space. A nice slice of ham or bacon compliments this dish. Ingredients: 2 CLOVES GARLIC, MINCED 1/2 POUND FRESH SLICED MUSHROOMS 1 CUP FINELY CHOPPED SWEET ONIONS 1 TABLESPOON OIL 5 LARGE EGGS, LIGHTLY BEATEN 10 OZ. FROZEN SPINACH(THAWED AND DRAINED) I PREFER TO USE FRESH THAT HAS BEEN COOKED WITH THE ONIONS) 12 OZ. MARINATED ARTICHOKE HEARTS, DRAINED AND I CUT THEM SMALLER AND TAKE OFF HARD OUTER PIECES 6 OZ. GRATED SHARP CHEDDAR CHEESE Directions: SAUTE MUSHROOMS AND ONIONS IN OIL. COMBINE THEM, SPINACH, ARTICHOKES, CHEESE AND THE BEATEN EGGS IN A BUTTERED 1 1/2 QUART CASSEROLE OR SMALL INDIVIDUAL CONTAINERS. BAKE AT 350 DEGREES FOR 45 MINUTES. (SMALLER INDIVIDUAL CONTAINERS BAKE AT 325 DEGREES AND FOR 25 MINUTES OR UNTIL KNIFE INSERTED COMES OUT CLEAN.  Recipe Summary: Yield: 4-5 servings Prep Time: 15 minutes Cook Time: 25-30 minutes Comments: Other recipes by Come Wright Inn: Roasted Pears In Caramel Sauce | |
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