The Best Brunch Frittata
VegetarianPreparation Time: 5 min
Cooking Time: 20 min
Serves 2
INGREDIENTS
- 1 can Reese Artichoke Hearts, drained and chopped
- 2 tsp. DaVinci Extra Virgin Olive Oil
- 1 leek, sliced
- 2 oz. goat cheese
- 1 handful fresh basil, roughly chopped
- 4 eggs
- 1 tbsp. milk
- 1 tsp. Dijon mustard
- Salt and pepper, to taste
DESCRIPTION
Make your breakfast or brunch something spectacular with this spinach and artichoke frittata!
DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium cast-iron skillet, evenly coat bottom of pan in olive oil over medium heat.
3. Add leeks and cook for 4 minutes or until moderately soft. Mix in artichokes, goat cheese, and basil, stirring occasionally.
4. While vegetables are cooking, in a mixing bowl blend the eggs, milk, Dijon mustard, salt and pepper using a whisk.
5. Gently pour egg mixture over the vegetables. Cook for 3 minutes.
6. Place the skillet into the oven. Cook for 15 minutes or until eggs are firm.
7. Serve with buttered toast and fruit.
2. In a medium cast-iron skillet, evenly coat bottom of pan in olive oil over medium heat.
3. Add leeks and cook for 4 minutes or until moderately soft. Mix in artichokes, goat cheese, and basil, stirring occasionally.
4. While vegetables are cooking, in a mixing bowl blend the eggs, milk, Dijon mustard, salt and pepper using a whisk.
5. Gently pour egg mixture over the vegetables. Cook for 3 minutes.
6. Place the skillet into the oven. Cook for 15 minutes or until eggs are firm.
7. Serve with buttered toast and fruit.