Cast Iron Frittata with Spinach, Mushrooms, and Artichokes
Meatless cast iron frittata perfect for weekend breakfast or meal prep
Equipment
- Cast Iron Pan
Ingredients
Frittata Filling
- 2 tbsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 8 oz. Baby Bella Mushrooms, sliced Can sub any mushroom. Can buy pre-sliced for convenience
- 3 cloves Garlic, diced
- 1 - 1.5 cups Artichoke Hearts We used jarred for convenience
- 1 - 2 cups Loose Leaf Spinach We used frozen for convenience. Fresh would work, too. Wide range to use as much or as little spinach as desired.
Egg Mixture and Topping
- 1 dozen Large Eggs, scrambled
- ¼ cup Half and Half
- Salt, Pepper, Ground Thyme to taste A few twists of the first two and maybe ½ tsp of thyme (give or take)
- 1 - 2 cups Alpine Blend Cheese, shredded This was a pre-shredded gruyere/swiss mix for convenience
Instructions
- Preheat the oven to 400°F. Scramble eggs with half and half, salt, pepper, and thyme.
- Heat a cast iron pan (or other oven safe pan) on medium heat. Saute onions for approximately 2 minutes, stirring occasionally. Add mushrooms and saute for 7 - 8 more minutes, stirring occasionally. Add the garlic and saute for another minute, or until fragrant (careful not to burn the garlic!).
- Add spinach and artichokes, cook for another minute or two.
- Remove from burner, pour in egg mixture and top with cheese.
- Cook in oven for approximately 20 minutes or until eggs are set. Remove from oven and slice into 8 equal pieces with a pizza cutter (Note: use a pizza cutter that won't scratch the pan or cut gently). Serve immediately.
