Herb-infused artichoke, spinach and broccoli frittata with goat cheese
Savor a delightful Herb-Infused Artichoke, Spinach, and Broccoli Frittata with Goat Cheese – a nutritious, flavor-packed dish perfect for any meal. Made with fresh vegetables, aromatic herbs, and creamy goat cheese, this frittata is a delicious way to enjoy a healthy, protein-rich breakfast or brunch. Easy to prepare and bursting with Mediterranean flavors!
- 10 Apr 2024
- Cook time 20 min
- Prep time 12 min
- 6 Servings
- 12 Ingredients
{'text': 'This Herb-infused Artichoke, Spinach, and Broccoli Frittata with Goat Cheese is a nutrient-packed, flavorful dish perfect for any meal of the day. Combining the rich taste of goat cheese with fresh vegetables and a blend of aromatic herbs, this frittata offers a delightful culinary experience that is both satisfying and healthy.'}
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the minced garlic and finely chopped onions. Sauté until the onions become translucent and the garlic is fragrant, about 3-5 minutes.
- Stir in the broccoli florets and cook for about 5 minutes, until they start to soften.
- Add the chopped spinach, chives, and parsley. Cook for another 3 minutes until the spinach is wilted.
- Season the mixture with a dash of salt and pepper.
- Stir in the chopped artichoke.
- Pour the beaten eggs over the vegetable mixture in the skillet. Stir gently to ensure even distribution.
- Sprinkle the crumbled goat cheese evenly over the top.
- Let the mixture cook on the stovetop over medium heat for about 2-3 minutes, just until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the frittata is fully set and a knife inserted into the center comes out clean.
- Remove the skillet from the oven and let it sit for a few minutes before slicing.
- Serve the frittata warm, garnished with additional fresh chives or parsley if desired.
Tips:
- Ensure all vegetables are fresh and washed well before use.
- Use a non-stick skillet to prevent the frittata from sticking.
- Pre-cook the vegetables slightly to enhance flavors and reduce moisture, which helps the frittata set better.
- Beat the eggs thoroughly to incorporate some air, which will give the frittata a fluffier texture.
- Cook on low to medium heat to avoid burning the bottom while the top remains uncooked.
- For an even cook, transfer the skillet to a preheated oven for the final few minutes.
{'text': 'Your Herb-infused Artichoke, Spinach, and Broccoli Frittata with Goat Cheese is now ready to be enjoyed! This versatile dish can be served warm or at room temperature, making it perfect for breakfast, brunch, or even dinner. The balance of earthy vegetables and creamy goat cheese, enhanced by fresh herbs, will make this frittata a favorite at your table. Bon appétit!'}
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.94g | 5% |
| Sugar 1.19g | 1% |
| Fat | |
| Fat 16g | 18% |
| Saturated 7g | 24% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 180mg | 33% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 77ug | 18% |
| Vitamin B12 0.57ug | 24% |
| Vitamin C 20mg | 21% |
| Vitamin E 0.77mg | 5% |
| Vitamin K 54ug | 46% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.65mg | 15% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 270mg | 8% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.01mg | 9% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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