preheat oven to 350 degrees
In a large bowl, beat six eggs until smooth, and season with salt and pepper, to create the base of your frittata. Whisk in a few ounces (I use three to four, a little less than half a brick) of cream cheese. It helps if your cream cheese is closer to room temperature than straight from the refrigerator, and if you use your fingers to break it up into pieces before dropping it into the eggs, but also, in this recipe, lumps are your friend. Part of the joy is finding little pockets of cream cheese in your slice of finished frittata, so avoid getting the mixture totally smooth. Squeeze out and roughly chop the contents, making sure to cut up any big stemmy pieces.
Sauté your spinach in a drizzle of olive oil in a 10-inch pan over medium-high heat with a thinly sliced shallot and a few roughly chopped cloves of garlic. Add more if you’re an allium fan, and season with salt and pepper.
Once the shallot is slightly softened, transfer the whole lot into the bowl of eggs and cream cheese, with the addition of the zest and juice of half a lemon for brightness, a pinch of red pepper flakes for heat, and about ? cup of grated Parmesan for more salty, cheesy flavor. Stir to thoroughly combine.
Halve each heart (be sure to buy them whole, rather than quartered as they’re sometimes sold) and then, after wiping the same pan clean and heating a tablespoon of olive oil over medium-high heat, arrange them cut-side down. After about three minutes, carefully pour the egg-spinach mixture over the top, and spread it into an even layer.
Cook this for about four more minutes, just so the bottom sets and the sides are beginning to pull back from the pan, then transfer the whole thing to the 350°F oven to cook through, which should take about 15 minutes. When you flip the frittata back over onto a plate (be careful, it’s hot!), the artichokes form a browned swirly pattern. I finish mine with a sprinkling of fresh herbs
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 69 (39%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 25.4mg||8 %|
|Sodium 352.6mg||12 %|
|Potassium 715.8mg||19 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 14.7g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 176
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