Ingredients for Artichoke Pancetta And Spinach Frittata
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- Shallot
- 5 ounces fresh spinach, roughly chopped
- 8 large eggs
- 1 (14 ounce) can artichoke hearts, drained and chopped
- Asiago Cheese
- White Wine
- Sun Dried Tomato
- Fresh Basil
- Fresh Rosemary
- Pine Nuts
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- fresh chives, for garnish (optional)
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How to Make Artichoke Pancetta And Spinach Frittata
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet (10-inch or larger), cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the skillet.
- Add olive oil to the skillet. Add the chopped artichoke hearts and cook for 2-3 minutes, until slightly softened.
- Add the spinach and cook until wilted, about 2-3 minutes.
- In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
- Stir in the cooked pancetta, artichoke hearts, and spinach.
- Pour the egg mixture into the skillet.
- Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
- Let cool for a few minutes before slicing and serving. Garnish with fresh chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
11g
Fat
12g
Carbs
5g
