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- 1/4 Cup olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, sliced
- 2 1/2 Ounces beech mushrooms (honshimeji)
- 2 fresh artichoke hearts
- 4 eggs, beaten
- Kosher salt and freshly ground black pepper, to taste
- 1/3 Cup grated Parmigiano-Reggiano
Preheat the oven to 350 degrees.
Heat the olive oil in an 8-inch, ovenproof skillet over medium heat and add the onion, garlic, and mushrooms. Cook until the onions are softened and the mushrooms are golden brown, about 5 minutes.
Then, slice the artichokes thinly and add them to the pan. Cook until crisp tender, about 5 minutes. Reduce the heat to low, stir the cheese into the eggs, and season with salt and pepper. Add the eggs. Cook for 3-4 minutes and transfer to the oven.
Bake until just set and the center still jiggles slightly when the pan is shaken, about 5-6 minutes. Remove from the oven and let cool. Serve.
Calories Per Serving477
Folate equivalent (total)81µg20%
Spinach Artichoke Frittata
This Spinach Artichoke Frittata is the best breakfast, brunch or dinner! This frittata is packed full of chopped baby spinach, marinated artichokes and sharp Parmesan cheese. The whole dish is ready in less than 30 minutes and crazy delicious!
This frittata is the type of frittata that just screams breakfast or dinner. It’s packed full of chopped baby spinach and marinated artichokes. It gives you that “spinach artichoke dip” flavor but in eggy frittata form. If you don’t have shaved Parmesan grated Parmesan will work. However, just make sure to use a good quality Parmesan so you get a nice little bite of sharpness. I also opted to add a little crushed red pepper because breakfast should always start with a little heat.
This dish works for a 10-inch skillet but can easily be adjusted to use in a 12-inch skillet. Just add a few more eggs, spinach, and artichokes. Also, if you’re short on time frozen spinach can easily be used in place of fresh!
- 1 serving cooking spray
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon ground black pepper
- 1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
- 3 tablespoons unsalted butter, divided
- ½ (12 ounce) jar marinated artichoke hearts
- 1 cup sliced baby bella mushrooms
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- ½ cup low-sodium chicken broth
- 2 tablespoons dry sherry
- 2 teaspoons Dijon mustard
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
How to make a mushroom frittata
It's easy! Scroll down to the recipe card for the details. These are the basic steps:
Cook the mushrooms in olive oil, then mix them with eggs, yogurt (or sour cream), cheese and spices.
Transfer the mixture to a greased pie plate and bake until set and puffed.
Rather than using a cast-iron skillet, I bake this frittata in the oven, in a pie dish. I do heat up the pie dish in the preheating oven, to ensure the frittata is browned nicely on the bottom.
Paleo Mushroom Spinach Frittata
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1 x
- Category: Breakfast
Paleo frittata baked with mushrooms, spinach, and fresh herbs for a delicious and easy breakfast! This recipe is Whole30 compliant, paleo, gluten free, and dairy free!
- 8 large eggs
- 1 cup sliced mushrooms
- 1 cup spinach
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp olive oil (divided)
- 1/2 tsp sea salt
- 1 pinch black pepper
- Preheat oven to 350F.
- In a medium skillet, saute mushroom and spinach with about 1 tsp of olive oil.
- Once cooked, reduce to a simmer and cover.
- In a large bowl, beat together the 8 eggs, rosemary, thyme, sea salt, and pepper.
- Grease a 9″ baking dish with the remaining olive oil. Remove skillet from the stove and pour mushrooms and sautéed spinach into the middle.
- Pour egg mixture over mushrooms and spinach and make sure the vegetables are evenly distributed.
- Place baking dish into the oven and let bake for 20 minutes or until the middle is cooked thoroughly (it won’t be runny).
- Serve with a sweet potato hash, toast, or fruit!
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Perfect for breakfast or for dinner, this wonderful egg recipe is loaded with flavor. Seasoned with fresh thyme and packed with mushrooms, it is baked until it is puffed and golden brown. Just having one slice isn't an option.
Follow along with this recipe video to see how the dish is prepared:
- 1 pound button mushrooms
- 1 medium onion, sliced to half-moon shapes
- 6 eggs
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 / 2 cup milk
- 3 tablespoons parsley, chopped
- 1 / 4 cup Parmigiano Reggiano, freshly ground
- salt and pepper, to taste
- 1 / 2 teaspoon truffle oil (optional)
- Preheat oven to 400 degree F.
- In shallow oven safe skillet, on medium high heat melt butter and 2 tablespoons olive oil.
- Then add onion and caramelize it for 2-3 minutes or until it starts to get color.
- Add mushrooms and thyme. Caramelize them for 4-5 minutes or until they start to caramelize.
- Meanwhile mix well eggs, milk, 2 tablespoons parsley, 2 tablespoons Parmigiano Reggiano, truffle oil, salt and pepper.
- Cover the mushrooms with butter, sprinkle the rest of Parmigiano Reggiano and pop into oven for about 15 minutes or until frittata is puffed and golden.
- Sprinkle the rest of parsley, serve and enjoy!
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I thin Butter in step 6 should be batter.
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An easy protein and veggie packed prep ahead breakfast or lunch.
- 1 tbsp Extra virgin olive oil
- 4 clove(s) Garlic (minced)
- 3 medium shallot(s) Shallots (finely diced)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1/2 head Broccoli, raw (florets and stalks chopped finely)
- 1 cup Baby spinach
- 6 medium egg Egg (preferably organic and free range)
- 1 tbsp Parsley, fresh (chopped finely)
- 1 tbsp Chives (chopped finely)
- 1/2 can (10oz) Artichoke hearts, canned (drained)
- 4 green onion (stem) Green onion, scallion, ramp (chopped finely)
- 1 dash Black pepper (freshly cracked)
- 1 cup Goat cheese, soft
- 1 tsp Sriracha (to taste)
- Preheat your oven and set to “Broil” at 500F degrees.
- In a skillet over medium-high heat add olive oil and sauté minced garlic and shallots for 1-2 mins. Add sea salt and pepper.
- Then add broccoli, stir in and let cook for another 4-5 mins until soft. Next, stir in spinach until wilted. Season with salt and pepper as needed.
- While veggies are cooking whisk eggs, parsley and chives in a mixing bowl until fully incorporated.
- On the stove top, pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
- Reduce stovetop heat to medium-low and cook until the eggs have almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
- Garnish with green onion, crumbled goat cheese and Sriracha (optional)! The goat cheese adds a lovely tart creaminess and the Sriracha gives it some great spice!
You can use a variety of veggies including mushrooms, green beans, cauliflower and bell peppers.
This dish makes a great lunch with a side salad or 1/4 avocado per serving.
This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.
Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium and zinc.
Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.
Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.
• 8 fresh California baby artichokes
• 1 quart water
• 1 lemon, juiced
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 4 peppercorns
• 1/2 pound angel hair pasta
• 3 tablespoons olive oil, divided
• 3 eggs, beaten
• 2 cups heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil crushed
• 1 clove garlic, minced
• salt and pepper, to taste
• 1 medium tomato, chopped
• 1/2 cup sautéed mixed mushrooms
Prepare artichokes: bend back outer petals until they snap off easily near base continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.
In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil.
Add artichokes and cook until tender, about 7 to 10 minutes.
Remove artichokes from liquid and cool.
Cook pasta in boiling water until al dente rinse in cold water and drain.
Toss with 1 tablespoon of olive oil set aside.
Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper.
Stir in cooked artichokes, pasta, tomato and sautéed mushrooms.
Heat remaining 2 tablespoons olive oil in large skillet.
Pour in egg mixture.
Cook on one side until golden brown and turn to brown second side.
Cut into 4 wedges.
Garnish with fresh herbs, as desired.
Artichoke And Broccoli Frittata
Slice leftovers into wedges, store in the refrigerator, and it becomes a quick breakfast during the week.
- 2 tablespoons extra virgin olive oil
- ½ onion, chopped
- 2 cups small broccoli florets
- 3 cloves garlic, minced
- 8 eggs
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons fresh dill, minced
- ½ cup milk
- ½ cup shredded Parmesan cheese
- ½ cup ground almonds
- 1 (6-ounce) jar or can of artichoke hearts, drained (not marinated)
- 2 cups shredded cheddar cheese
2. Coarsely chop artichoke hearts. Heat olive oil in a 10-inch cast iron pan over medium flame. Add onions and cook until they are translucent.
3. Add garlic and broccoli, sauté until onions begin to brown and broccoli is cooked through but still crisp. Remove from heat.
4. In a large bowl, combine eggs, peppers, dill, and milk. Whisk until well beaten. Add parmesan, almonds, artichokes, and 1 cup of cheddar cheese. Stir gently.
5. Pour mixture over the broccoli and onions. Sprinkle remaining 1 cup of cheddar cheese over the top of the eggs. Do not stir.
6. Bake at 350°F for 30 minutes or until firm. Place under the broiler for 2 to 3 minutes, or until cheese is bubbly and lightly browned. Serve hot or at room temperature.
Creamy Artichoke Frittata
1. Preheat to 350°. Heat a 10-inch cast iron skillet over medium-high heat. Add oil, then add artichoke hearts and cook until browned and all liquid has evaporated, 5-7 minutes.
2. While the artichoke hearts are browning, prepare the eggs.
3. Whisk eggs with creme fraiche and harissa until well-mixed. Season with salt and pepper (a good place to start with the salt is 1 ½ teaspoons Kosher Salt).
4. Add the minced chives and crumbled feta to the eggs, stir to distribute.
5. Lower heat to medium-low. Add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the artichokes, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 1-2 minutes.
6. Sprinkle shredded fontina over the top of the frittata and transfer skillet to oven. Bake frittata until golden brown and center is just set, 18-24 minutes (begin checking it at 12 minutes).