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)
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- Transfer to oven and bake for 30 to 35 minutes, until eggs are just cooked through.
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.
- 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