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), raw

  1 artichoke, medium or 128g

• Goat cheese

  Soft type

  5 ½ oz or 156g

Directions

1. In a pan/skillet over medium-high heat add a drizzle of olive oil and sauté minced garlic and scallions for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic.
2. Then add broccoli, stir in and let cook for another 4-5 minutes or until tender. Next, stir in spinach until wilted. Season with salt and pepper as needed.
3. While veggies are cooking finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.
4. On the stove top, raise the heat to medium-high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
5. At this time, preheat your oven and set to “Broil” at 500 degrees. F
6. Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
7. Garnish with crumbled goat cheese and enjoy!

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