Artichoke Pancetta And Spinach Frittata Recipes

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ARTICHOKE SPINACH FRITTATA

This is a very good lowfat version of a crustless quiche that I adapted from several recipes. Fat can be further reduced by using canned artichoke hearts in water.

Provided by Diane in Denver

Categories     Breakfast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10



Artichoke Spinach Frittata image

Steps:

  • Drain artichoke hearts, reserving 1 TB oil.
  • Saute onion several minutes in reserved oil then add spinach until wilted.
  • In large bowl, whisk eggs, crackers, seasonings and cheeses.
  • Stir in onion-spinach mixture and artichokes.
  • Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
  • Bake at 325-350 1 hour or until center is set and top is lightly browned.
  • Serve warm or at room temperature.

1 cup egg substitute (equivilant to 4 eggs)
1 medium onion, chopped
6 single wheat saltine crackers
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
8 ounces grated reduced-fat sharp cheddar cheese
8 ounces grated mozzarella cheese
5 ounces fresh spinach, chopped and dried
red pepper flakes or hot sauce
salt and pepper
oregano

ARTICHOKE FRITTATA

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Provided by Jo Bice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 12

Number Of Ingredients 9



Artichoke Frittata image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

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