Dinner
Spinach, Artichoke and Sun-Dried Tomato Family-Sized Frittata
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.
Updated
Ingredients
- 3 Tbsp canola oil (45 mL)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 5 cups fresh baby spinach (1.25 L)
- 12 large eggs
- 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)
Directions
- Preheat oven to 350°F (175°C).
- Heat the cast iron pan over medium-high heat and add canola oil. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté for an additional minute. Add spinach and sauté, until just wilted. Turn off heat and evenly spread mixture out in the pan.
- In a large bowl, whisk together eggs, milk, salt and pepper. Add artichoke hearts and tomatoes and stir until just combined. Pour mixture to pan.
- Transfer to oven and bake for 30 to 35 minutes, until eggs are just cooked through.
Nutritional Analysis
| Calories | 321 |
|---|---|
| Total Fat | 11.6 g |
| Saturated Fat | 4.4 g |
| Cholesterol | 388 mg |
| Sodium | 178 mg |
| Carbohydrates | 14.5 g |
| Fiber | 3.2 g |
| Sugar | 5.9 g |
| Protein | 15.7 g |
| Potassium | 514 mg |
