Happy New Years Eve Eve, friends!
I hope everyone is looking forward to the New Year and all that it will bring (the blessings and the triumphs!). What are your plans for celebrating the New Year?
I don’t have any plans at the moment. I really like to keep it low key most of the time. I’m looking forward to working on some more recipes over the next few days and sharing what I come up with!
I’ve been dreaming about quiches and frittatas the last couple of days, so I went ahead and put together this delicious sundried tomato, artichoke and spinach frittata with some of the leftovers I had in my fridge..
This frittata is so quick to whip up! It’s also very flavourful because of the fresh dill added in. I love using fresh herbs in cooking whenever possible. Herbs really just enrich the flavour of anything you add them too.
This is a great dish to put together for a family brunch, perhaps even a New Year’s Day brunch! So easy to make and on the healthier side. It is completely vegetarian, but you could definitely add some sausage or even bacon to this and I am sure it would be amazing! The mushrooms in the frittata make it a little meatier tasting and filling.
More Breakfast Ideas
Sun-Dried Tomato, Artichoke & Spinach Frittata
- 6 large free-range organic eggs
- 2 tbsp unsalted, grass-fed butter
- 2 tbsp fresh dill, chopped
- 1/4 cup sun-dried tomatoes in oil
- 1/4 cup artichokes in oil
- 2 cups organic spinach
- 1 cup button mushrooms, sliced
- 1/4 cup freshly grated Parmesan cheese
- sea salt and pepper to taste
- Start by making your egg mixture by whisking together 6 large eggs in a medium size bowl. Add the dill, salt & pepper to the egg mixture and the Parmesan cheese. Whisk to combine and set aside.
- Place a cast iron skillet on medium-high heat and with the butter. Once the butter is melted, add in the mushrooms, sun dried tomatoes and artichokes. Let cook for 3-5 minutes until softened.
- Next, add in the spinach. Cook for another 1 minute just until the spinach is wilted. Add a pinch salt & pepper to the vegetables.
- Pour the egg mixture over the vegetables. Turn the heat down to low-medium heat and cook with a lid on for about 5-8 minutes until the eggs start to set.
- While the eggs are cooking on the stove, turn the broiler on. Once heated, place the skillet into the oven for about 5 minutes to broil. We want the top to have a golden brown hue. You could also add some extra Parmesan here as well.
- Remove from oven and serve! Eggs should be nice and fluffy! 🙂 Enjoy.