Makes:
4-6 servings
Prep Time:
10 minutes
Cook Time:
15-20 minutes
Whether you’re hosting a gathering or seeking a convenient breakfast option for the week, this easy frittata is a perfect choice. It not only caters to a crowd but also provides a healthy and satisfying start to your day.
An Irresistible Flavor Combination
Indulge in the timeless flavor combination of spinach and artichokes with a delightful twist. This frittata takes it up a notch by incorporating vibrant cherry tomatoes, tender broccolini, and zucchini. The result? A burst of flavors that will leave you craving more, all while providing a nourishing dose of essential nutrients.
Artichokes: A Prebiotic Powerhouse
Beyond their delectable taste, artichokes bring remarkable health benefits to the table. These fibrous vegetables contain inulin, a type of fiber that acts as a prebiotic, nourishing your beneficial gut bacteria. By promoting a healthy gut microbiome, artichokes contribute to overall digestive well-being and support optimal nutrient absorption.
Artichokes also boast a rich array of antioxidants, including rutin, quercetin, silymarin, and gallic acid. These powerful compounds help combat oxidative stress and promote cellular health throughout your body.
Folate-Rich Goodness
Spinach, broccolini, and artichokes—this frittata is a treasure trove of folate, also known as vitamin B9. Folate plays a crucial role in various bodily functions, such as red and white blood cell formation, DNA and RNA synthesis, and energy metabolism from carbohydrates. Expectant mothers will especially appreciate the folate content of this meal, as it supports proper fetal brain development.
A Wholesome Start to Your Day
Savor each bite of this Spinach and Artichoke Frittata, knowing that you are nourishing your body with a wealth of nutrients. Not only will it tantalize your taste buds, but it will also provide you with a satisfying and nutritious breakfast to kick-start your day.
Prepare this frittata in advance, and you’ll have a convenient and wholesome breakfast option ready to go throughout the week. Share it with loved ones or savor it for yourself—the choice is yours.
Ingredients
- 10 large eggs (pasture-raised if possible)
- ½ teaspoon sea salt
- ⅓ cup unsweetened almond milk
- 1 teaspoon olive or avocado oil
- 1 cup fresh baby spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 bunch broccolini, roughly chopped
- 6 ounces artichoke hearts, chopped
- 2 tablespoons chives, roughly chopped
- 1 small zucchini, thinly sliced
Preparation
- Preheat the oven to 425℉ and line a 8×12 baking sheet with parchment paper.
- Add the eggs, sea salt, and almond milk to a high-speed blender. Blend just until combined but avoid over mixing which can result in a foamy frittata.
- Grease the parchment paper and sides of the pan with oil.
- Scatter the spinach, tomatoes, broccolini, artichokes, and chives out evenly in the pan. Then pour the egg mixture over the veggies.
- Top the eggs with the zucchini slices.
- Transfer to the oven and bake for 15-20 minutes, until the egg is completely set.
- To serve, cut the frittata into squares and enjoy while warm, or store in the fridge and enjoy throughout the week.