Mom's Cheesy Sundried Tomato, Spinach, and Artichoke Frittata

October 14, 2019
1 Ratings
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

My mother makes this frittata for every family brunch event, and it's always gone within minutes. It's savory, tangy, and spiced perfectly. You can use your favorite hot sauce—we usually use Tabasco or Valentina. Other additions can include mushrooms, onion, garlic, turmeric, and yellow mustard (or any other leftovers you have). It's an easy recipe to experiment with, and it's versatile—enjoy it for breakfast, lunch, or as a fun hors d'oeuvre at your dinner party. —Cara Hutto

What You'll Need
  • 5 eggs
  • 1 bunch spinach
  • 1/3 cup sundried tomatoes
  • 3 marinated artichoke hearts
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 pinch salt and pepper, to taste
  • 2 dashes hot sauce
  1. Preheat oven to 375° and grease a round pie dish with nonstick spray or butter. You can also use a well-seasoned cast-iron pan.
  2. Sauté spinach over medium high heat for about 5 minutes or until wilted to release moisture. While the spinach is sauteeing, chop the sundried tomatoes and artichoke hearts into quarter-sized chunks.
  3. Beat the 5 eggs in a large bowl. Add the ginger, nutmeg, salt, pepper, and hot sauce. Stir until combined.
  4. Add the sauteed spinach, artichoke hearts, sundried tomatoes, and cheese. Mix until all ingredients are combined.
  5. Pour the frittata mixture into the greased pie dish, and bake at 375° for 30 minutes or until edges are browned. If you use a cast-iron pan, take the frittata out a few minutes early—it'll continue to cook in the pan.
  6. Allow to cool slightly, then cut the frittata into 6-8 slices. Serve with a dollop of crème fraîche or more hot sauce. Enjoy!

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