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Easy Artichoke, Spinach, & Herb Frittata

Wednesday, June 25th, 2014

Easy Artichoke, Spinach, & Herb Frittata

As you know, I am a huge fan of eggs, specifically pasture raised eggs! They are wonderful for so many reasons. First of all, they taste waaaaay better than regular eggs and are far superior in nutrition. A comparison of nutritional data for caged versus free range eggs found, on average, the free range eggs had:

  • Twice as much omega-3 fatty acids.
  • Three times more vitamin E.
  • Seven times more pro-vitamin A beta-carotene.
  • A quarter less saturated fat.A third less cholesterol. (source)

Other tests have demonstrated that pastured eggs have up to six times more essential vitamin D than regular supermarket eggs. They have also been shown to have significantly more B vitamins than a factory egg.

Meet “Tiny”, she’s a very happy backyard hen! She eats bugs, grass, organic feed, lettuce and she LOVES watermelon!! I mean LOVES it!! Here she is happily enjoying a watermelon rind in the backyard 🙂

I’ll be sure to do a post soon on how to get started raising backyard hens. It’s really fun and once you get everything set up, is actually a lot easier then you would think!

Speckled Sussex Backyard Chicken

Tiny is a Speckled Sussex and lays brown eggs. We also have an Ameraucana that lays blue green eggs.

Free Range Eggs

If you don’t/can’t have backyard chickens, I would always recommend buying free-range organic eggs when possible. They taste much better and are so much more nutritious than regular eggs. While they are more expensive, they are totally worth it!! I posted this quote on Facebook the other day and it’s so true!! “People will pay $5 for one drink at Starbucks, but say $5 for a dozen organic eggs is too much.” Priorities people!! I would forgo Starbucks coffee, mani/pedi, or new dress any day for good, healthy clean food!!

Easy Artichoke, Spinach, & Herb Frittata

Easy Artichoke, Spinach, & Herb Frittata

I love this recipe because it’s so easy to make and LOADED with amazing nutrition!!

You’ll need:

  • 6 organic free range eggs
  • 1 4 ounce jar of marinated artichokes, drained
  • 1 broccoli floret chipped fine
  • about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
  • 1 cup baby spinach
  • 4 green onions finely sliced
  • 3 shallots diced
  • 4 gloves garlic, minced
  • 2 Tbs fresh herbs of choice – I used chives and parsley
  • olive oil
  • sea salt & fresh cracked pepper to taste
  • chevre style goat cheese

In a pan/skillet over med-high heat add a drizzle of olive oil and saute minced garlic and shallots for 1-2 mins. Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic. (Side note: all veggies and I mean ALL, taste great sauteed with just a bit of olive oil, garlic, sea salt and pepper!!)

Then add broccoli slaw and 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 finely chop herbs and add to eggs in a large bowl. Whisk until fully incorporated.

On the stove top, raise the heat to medium high and 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.

At this time, preheat your oven and set to “Broil” at 500 degrees.

Reduce stovetop heat to medium-low and cook until the frittata is 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.

You can garnish with crumbled goat cheese and sriracha! The goat cheese adds a lovely tart creaminess and the sriracha gives it some great spice!!

Easy Artichoke, Spinach, & Herb Frittata

This recipe is very versatile. As you can see, I used leftover veggies and herbs from a previous recipe. There are no rules with frittatas! You can use any veggies you like and the herbs in the summertime are so fresh and delicious, they add a wonderful dimension to your dishes!!

Easy Artichoke, Spinach, & Herb Frittata

The other thing about frittatas is that they are FAST!! I love making them as a quick lunch or dinner meal and truthfully, I almost never make them for breakfast unless I have guests over! It’s my version of fast food. Instead of thawing out a frozen dinner, I ‘ll make a frittata instead, it’s just as fast, MUCH more nutritious and definitely more delicious!!

Easy Artichoke, Spinach, & Herb Frittata

I hope you enjoy this recipe as much as I did!! You can see more egg and frittata recipes here!

Detox EBooks by Linda Wagner

 Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here.

 Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started.

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broccoli dinner easy recipes eggs gluten-free goat cheese nutrition organics real food recipes spinach vegetarian weight loss wellness

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24 Responses to “Easy Artichoke, Spinach, & Herb Frittata”

  1. Monica August 30, 2014 at 1:32 pm #

    I fully agree with only using free range eggs. I love that someone else feels this way. I am sure lots of people feel this way, I just don’t meet so many. I love your website and your pictures.

  2. beverly April 6, 2015 at 1:45 pm #

    Your email link doesn’t work. Error 404

    Any chance that you have calorie counts on these recipes? I live alone and the size of the recipes alone is a lot for me, to say nothing of the expense.

    But I love your idea a lot, thank you.

    • Linda April 7, 2015 at 2:03 pm #

      I don’t count calories but you can enter the ingredients into an online calculator like http://www.fitday.com if you need to know the count. This recipe will yield about 4 servings and keeps well for a few days in the fridge. Enjoy!

  3. Yogilation via Facebook June 20, 2015 at 6:03 am #

    Yumm! That looks delicious!!! 🙂

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