This combination of flavours is classic and this method for cooking a large frittata works with any number of substitutes. Swap out the artichokes and sun-dried tomatoes for chorizo and mushrooms or a favourite combo of seasonal vegetables. It truly can be a choose your own adventure! Recipe courtesy of howtoeat.ca.
3 Tbsp canola oil (45 mL)
1 medium onion, diced (1)
2 cloves garlic, minced (2)
5 cups fresh baby spinach (1.25 L)
12 large eggs (12)
1 cup 2 % milk (250 mL)
1/4 tsp salt (1 mL)
1/2 tsp pepper (2 mL)
1 (14 oz) can artichoke hearts, drained and chopped (392 mL)
1/2 cup thinly sliced oil packed sun-dried tomatoes (125 mL)
3 Tbsp canola oil (45 mL)
1 medium onion, diced (1)
2 cloves garlic, minced (2)
5 cups fresh baby spinach (1.25 L)
12 large eggs (12)
1 cup 2 % milk (250 mL)
1/4 tsp salt (1 mL)
1/2 tsp pepper (2 mL)
1 (14 oz) can artichoke hearts, drained and chopped (392 mL)
1/2 cup thinly sliced oil packed sun-dried tomatoes (125 mL)
