{"id":581,"date":"2020-06-27T16:42:08","date_gmt":"2020-06-27T16:42:08","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=581"},"modified":"2024-02-09T21:35:23","modified_gmt":"2024-02-09T21:35:23","slug":"spinach-artichoke-dip-frittata","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spinach-artichoke-dip-frittata\/","title":{"rendered":"Spinach-Artichoke Dip Frittata"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spinach-Artichoke Dip Frittata<\/span><\/h2>\n
<\/div>\n
The Best Way to Have Your Favorite Appetizer for Dinner.<\/span>
<\/div>A quick and inexpensive dish that's suitable for company or family.<\/span><\/div>\n
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Author: <\/span>Kendra Vaculin<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> eggs<\/span><\/li>
  • 3-4<\/span> oz<\/span> cream cheese<\/span> at room temperature<\/span><\/li>
  • 10<\/span> oz<\/span> package of frozen spinach<\/span> thawed, and roughly chopped<\/span><\/li>
  • 1<\/span> shallot<\/span> thinly sliced<\/span><\/li>
  • A few<\/span> cloves<\/span> garlic<\/span> roughly chopped<\/span><\/li>
  • salt and pepper<\/span> to taste<\/span><\/li>
  • zest and juice of \u00bd lemon<\/span><\/li>
  • 1<\/span> pinch<\/span> red pepper flaks<\/span><\/li>
  • \u2153<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li>
  • 1<\/span> can<\/span> whole artichoke hearts<\/span><\/li>
  • 1<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • fresh herbs<\/span> for garnish<\/span><\/li>
  • drizzle <\/span> hot sauce<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 350F<\/span><\/div><\/li>
    • In a large bowl,\u00a0beat six eggs<\/strong>\u00a0until smooth, and season with salt and pepper, to create the base of your frittata.<\/span><\/div><\/li>
    • Whisk in the cream cheese (for this recipe, lumps are your friend).<\/span><\/div><\/li>
    • Saut\u00e9 spinach in a drizzle of olive oil in an oven-safe 10-inch pan over medium-high heat with the sliced shallot and chopped cloves of garlic. Season with salt and pepper. <\/span><\/div><\/li>
    • Once the shallot is slightly softened, transfer the spinach, shallot, and garlic into the bowl of eggs and cream cheese, add the zest and juice of lemon, a pinch of red pepper flakes, and the grated Parmesan cheese. Stir to thoroughly combine.<\/span><\/div><\/li>
    • Wipe the saut\u00e9 pan clean, and then heat the olive oil in it over medium-high heat. Halve each of the artichokes, and arrange them, cut-side down, in the pan. After about three minutes, carefully pour the egg-spinach mixture over the top, and spread it into an even layer.<\/span><\/div><\/li>
    • Cook this for about four more minutes, just so the bottom sets and the sides are beginning to pull back from the pan, then transfer the whole thing to the 350F over to cook through, about 15 minutes<\/span><\/div><\/li>
    • Remove pan from oven using oven mitts (it's hot!), and flip the frittata back onto a plate. The artichokes form a brown swirly pattern.<\/span><\/div><\/li>
    • Finish with a sprinkling of fresh herbs, and perhaps a drizzle of hot sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":578,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,362,179],"tags":[],"class_list":["post-581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-breakfast-brunch","category-italian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/06\/EggsSpinachArtichoke.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/581","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=581"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/581\/revisions"}],"predecessor-version":[{"id":582,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/581\/revisions\/582"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/578"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}