Artichoke, spinach and broccoli frittata with goat cheese
This Artichoke, Spinach, and Broccoli Frittata with Goat Cheese is a nutritious dish that combines rich flavours from goat cheese and fresh vegetables. It's easy to prepare and perfect for any meal throughout the day.
Cook time 20 min
Prep time 12 min
Ingredients:
1 tbsp olive oil4 garlic cloves
4 onions
1 dash salt
1 dash black pepper
1 cup broccoli
1 cup spinach
1 tbsp chives
1 tbsp fresh parsley
6 eggs
1 artichoke
5.50 oz goat cheese
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.
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.
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!
Artichoke, spinach and broccoli frittata with goat cheese FAQ:
Bake the frittata in a preheated oven at 350°F (175°C) for 15-20 minutes. It is done when the center is fully set and a knife inserted comes out clean.
An oven-safe skillet, preferably 10-12 inches in diameter, is ideal for making this frittata to ensure even cooking and easy transfer to the oven.
Yes, you can substitute goat cheese with feta, ricotta, or any other cheese you prefer. Just keep in mind that each type of cheese will alter the flavor profile slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
The frittata is done when it is puffed up, set in the center, and a knife inserted comes out clean. Avoid overcooking to prevent a dry texture.
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.
Nutrition per serving
6 ServingsCalories 190kcal
Protein 13g
Carbohydrates 6g
Fiber 1.94g
Sugar 1.19g
Fat 16g
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