Spinach, Artichoke and Sun-Dried Tomato Family-Sized Frittata

Spinach, Artichoke and Sun-Dried Tomato Family-Sized Frittata

This combination of flavours is classic and this method for cooking a large frittata works with any number of substitutes. Swap out the artichokes and sun-dried tomatoes for chorizo and mushrooms or a favourite combo of seasonal vegetables. It truly can be a choose your own adventure! Recipe courtesy of howtoeat.ca.

  • Ingredients

    3 Tbsp canola oil (45 mL)

    1 medium onion, diced (1)

    2 cloves garlic, minced (2)

    5 cups fresh baby spinach (1.25 L)

    12 large eggs (12)

    1 cup 2 % milk (250 mL)

    1/4 tsp salt (1 mL)

    1/2 tsp pepper (2 mL)

    1 (14 oz) can artichoke hearts, drained and chopped (392 mL)

    1/2 cup thinly sliced oil packed sun-dried tomatoes (125 mL)

  • Directions
    1. Preheat oven to 350°F (175°C).
    2. Heat the cast iron pan over medium-high heat and add canola oil. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté for an additional minute. Add spinach and sauté, until just wilted. Turn off heat and evenly spread mixture out in the pan.
    3. In a large bowl, whisk together eggs, milk, salt and pepper. Add artichoke hearts and tomatoes and stir until just combined. Pour mixture to pan.
    4. Transfer to oven and bake for 30 to 35 minutes, until eggs are just cooked through.

Nutritional Analysis

Total Fat
11.6 g
Saturated Fat
4.4 g
388 mg
178 mg
14.5 g
3.2 g
5.9 g
15.7 g
514 mg