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

6 servings

Cooking Time: 35 min

Ingredients

45 mL canola oil 3 tbsp
1  medium onion diced 1 
2  garlic cloves, minced 2 
1.25 L fresh baby spinach 5 cups
12 large eggs 12
250 mL 2 % milk 1 cup
1 mL salt 1/4 tsp
2 mL pepper 1/2 tsp
1 can (398 mL) artichoke hearts, drained and chopped 1 can (14 oz)
125 mL thinly sliced oil packed sun-dried tomatoes 1/2 cup

Instructions

Step 1
Preheat oven to 350°F (175°C).

Step 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.

Step 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.

Step 4
Transfer to oven and bake for 30 to 35 minutes, until eggs are just cooked through.

Tips

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 sundried 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.

Nutrition & Notes

Nutrition Information
Valeur nutritive
1 serving: 1/6 frittata
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 321
Fat / Lipides 11.6 g
Saturated / saturés 4.4 g
+ Trans / trans
Cholesterol / Cholestérol 388 mg
Sodium / Sodium 178 mg
Carbohydrates / Glucides 14.5 g
Fiber / Fibres 3.2 g
Sugars / Sucres 5.9 g
Protein Protéines 15.7 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canola Eat Well.

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