Spinach Artichoke Mini Frittatas

Frittata is, to me, such a fitting, classic dish for spring. Baked until the egg mixture is firm yet fluffy, frittata is perfect for those spring days when the weather is still cool enough to want to warm the kitchen with a hot oven. And its light and airy texture perfectly matches the easy, breezy feeling of those first warm days of spring.

So for this mini frittata recipe, I thought I'd include a delicious spring vegetable: artichokes!

Then I added some other fresh ingredients I think deliciously complement the artichokes: spinach, sun dried tomatoes, and parmesan.

Even with the addition of lots of tasty veggies, egg dishes can sometimes taste bland. So, to make this mini frittata more richly flavored and indulgent tasting, I also added a bit of mascarpone (a light Italian cream).

Then I baked the frittata mixture the easy way: in a mini muffin pan. Mini frittatas are quick and simple to cook, easy to serve, and they're fun to eat (and perfect for a brunch or party appetizer).

Here's how easy it is to prepare these spinach and artichoke frittatas:

Grab a mixing bowl and combine all of the dry ingredients, including chopped artichoke hearts, chopped spinach, sun dried tomato, garlic, and freshly grated parmesan cheese.

Then, in a second bowl, whisk several organic pastured eggs with a bit of mascarpone.

Grab a nonstick mini muffin pan and fill each compartment about two-thirds of the way to the brim with the spinach and artichoke mixture.

Then transfer the egg mixture to a 2-cup measuring cup with a handle and spout (this makes it really easy to transfer the egg mixture to the muffin pan without a mess).

Slowly and carefully pour the egg mixture into each compartment, filling to just under the brim, as shown.

Then bake until the eggs are firm but still light and airy, and serve while the mini frittatas are still warm from the oven!

These spinach and artichoke frittatas are savory and richly flavorful from the parmesan and mascarpone. And, bonus, the nutrients from the eggs and colorful variety of veggies make these mini frittatas healthy too!

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Spinach Artichoke Mini Frittatas Recipe

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Ingredients

• 1 cup chopped frozen spinach
• 1 clove garlic, minced
• 1/2 cup artichoke hearts, jarred, thoroughly drained and rinsed, and finely chopped
• 3 tablespoons sundried tomatoes, diced
• 1/2 cup grated parmesan cheese
• 6 eggs, orangic pastured
• 1/4 cup mascarpone cheese
• salt and freshly ground black pepper

Directions

1. Preheat oven to 375°F.
2. Measure out 1 cup of frozen chopped spinach, and place the frozen spinach in a heat-safe bowl. Microwave until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach.
3. Add spinach, minced garlic, chopped artichokes, diced sun dried tomatoes, and grated parmesan to a large mixing bowl. Stir until well combined.
4. Spoon mixture into a 24-cup mini muffin pan, filling each compartment about 2/3 of the way to the brim.
5. Add eggs and mascarpone to a second large mixing bowl. Season with salt and pepper. Whisk until mixture is smooth and well combined.
6. Transfer egg mixture to a 2-cup measuring cup with a handle and spout. Slowly and carefully pour egg mixture into each muffin cup, filling each nearly to the brim.
7. Bake in the oven until eggs are firm but still light and airy, about 18-20 minutes.
8. Serve warm.

Recommended Equipment

KitchenIQ Fine Grater

KitchenIQ V-etched Container Grater

Cuisinart Stainless Steel Mixing Bowls

Le Creuset Revolution Spatula

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