Peanut butter and jelly, buffalo sauce and blue cheese, chocolate and mint, and others are classics for a reason. Spinach and artichoke is a favourite.
Ingredient
– 2 tablespoons olive oil– 5 ounces baby spinach– 12 egg– ½ cup whole milk– 1 teaspoon salt– ½ teaspoon pepper– 1 15-ounce can quartered artichoke hearts, drained– 4 ounces goat cheese, crumbled
Direction
Preheat oven to 350. Add olive oil to a 12-inch oven-safe skillet on medium. Add spinach when hot. Stir 5 minutes to wilt.
1
Whisk eggs in a large bowl. Add milk, salt, pepper, artichoke hearts, and goat cheese. Mix well.
2
The egg mixture should be poured into the pan that contains the spinach.
3
Stir to release spinach from the skillet and evenly mix it into the egg mixture.
4
Bake the frittata for 20–25 minutes. Slice and serve after 20 minutes of cooling.