The other day, I was sitting all by my onesie in the kitchen with nothing of note but two lavender shallots, a bag of wilting spinach, and six egg whites leftover from my yolk-loving eggnog squares. What to do…what to do…
I had never made a frittata before. I figured them to be less lovable than quiche, so really, why bother? And then I figured one with only egg whites would be even less lovable. And then I figured that in a week best defined by molasses cookies, eggnog squares, German chocolate pecan pie bars, homemade Twix, and black and white cookies, something light and fresh might be just the ticket.
And then I figured that it would pair well with Twix. All things do, if you were wondering. I can do a lot of figuring for the both of us.
But, as with all my hopes and dreams, I wanted cheese to be involved.
What’s more, I wanted a frittata to mimic all the richness of hot spinach and artichoke dip, to pop with that ultra creamy, savory Parmesan and garlic flavor. I wanted to feel like I was dipping pumpernickel toast points into a bubbly pot of glorified artichoke fondue.
And well, once that idea buzzed about my brain, I just had to make it so.
This frittata is light, moist, and healthy. And the truth is that since I made it, I’ve replicated it three times. Yes, three separate occasions. It’s just that delicious. Pure, simple, and full of flavor.
Sharp parmesan has bubbled and blistered on its top, shallots and garlic have softened and rendered their aromatics, artichokes and spinach have offered up their tenderness.
The Twix have momentarily left the spotlight of my brain stage.
Oh..nope wait…there they are. They’re back. But the frittata’s there too, humbly holding my taste buds hostage for the time being.
Start by chopping up 2 shallots, 2 cloves of garlic, and 1 1/2 cups artichoke hearts ( I used canned artichoke hearts in water).
Next, heat a 10″ oven-proof, nonstick skillet over medium heat. Add one tablespoon of olive oil and swirl to coat the entire surface of the pan. Make sure to get the sides too, so that you’re frittata doesn’t stick.
Add the shallots and garlic and saute for about 2 minutes, or until they’ve softened and become fragrant.
Stir in 3 cups of baby spinach. It will seem like a lot, but the bunch will wilt and shrink significantly in about a minute’s time.
Now, add your chopped artichokes. Stir to combine everything well.
Pour in 6 to 8 lightly beaten egg whites (however many you have on hand).
Do not stir. Reduce the heat to medium-low and let the mixture cook undisturbed for 2 minutes.
Sprinkle 1/3 cup of freshly grated parmesan cheese evenly over the top. Now pop the whole pan in a 350°F oven for 10 minutes, or until set. It should look opaque and be firm when you jiggle the pan handle.
Spinach, Artichoke, and Parmesan Frittata
1 tablespoon olive oil
2 shallots, chopped finely
2 cloves garlic, minced
3 cups baby spinach
1 1/2 cups chopped artichoke hearts
1/2 teaspoon salt
1/2 teaspoon pepper
6 to 8 egg whites, lightly beaten (you can use as many as you have on hand)
1/3 cup good quality, freshly grated parmesan cheese
1 tablespoon fresh parsley, minced
Preheat the oven to 350°F. Heat a 10″ nonstick, oven-proof skillet over medium heat. Add olive oil and swirl to coat the pan well. Add the shallots and garlic and saute, stirring frequently, for about 2 minutes, or until soft and fragrant.
Stir in the baby spinach and artichokes and let the mixture cook until the spinach has wilted, about 1 minute.
Sprinkle salt and pepper evenly over the top. Pour in the egg whites and don’t stir for 3 minutes, or until the mixture begins to set.
Sprinkle parmesan cheese over the top and place the skillet in the oven for 10 minutes, or until the frittata has set and the center doesn’t jiggle when you shake the pan gently.
Sprinkle freshly minced parsley over the top and cut into wedges to serve.
Nutrition info for 1 serving:
Calories: 249.6, Fat: 12.7g, Cholesterol: 13mg, Sodium: 607.7mg, Carb: 10.5g, Fiber: 4.7g, Protein: 30.7g