Easy Artichoke, Spinach, and Herb Frittata

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 clove or 12g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Broccoli

  Raw

  1 cup chopped or 91g

• Spinach

  Raw

  1 cup or 30g

• Chives

  Raw

  1 tbsp chopped or 3g

• Parsley

  Raw

  1 tbsp or 4g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 cup hearts or 168g

• Goat cheese

  Soft type

  5 ½ oz or 156g

Directions

1. Heat the olive oil in a pan or skillet over medium-high heat. Sauté the minced garlic and sliced scallions for 1-2 minutes. Season with salt and pepper.
2. Add the broccoli florets and cook for 4-5 minutes, or until tender. Stir in the spinach until wilted. Season with salt and pepper as needed.
3. While the vegetables are cooking, finely chop the chives and parsley. Whisk them into the eggs in a large bowl until fully incorporated.
4. Increase the stovetop heat to medium-high. Pour the whisked egg mixture evenly over the cooked vegetables. Stir to combine, then top with the artichoke hearts. Cook for a few minutes, or until the eggs begin to set.
5. Preheat the oven to 500°F (260°C) on the broil setting.
6. Reduce the stovetop heat to medium-low. Cook the frittata for about 2 minutes, or until it is almost set but the top is still runny.
7. Transfer the skillet to the preheated oven. Broil for about 5 minutes, or until the top is set and golden brown. Sprinkle with fresh cracked pepper and let the frittata stand for 2 minutes.
8. Using a rubber spatula, loosen the frittata from the skillet. Slide it onto a plate and cut into slices.
9. Garnish with crumbled goat cheese and enjoy!

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