Mediterranean Spinach and Cheese Frittata
Enjoy a delightful Mediterranean-inspired frittata that combines fresh baby spinach, creamy asiago cheese, and tangy sun-dried tomatoes baked to perfection. This hearty omelet is infused with the rich flavors of pesto and artichoke hearts, making it a satisfying supper that’s both quick and easy to prepare. Perfectly fluffy and loaded with nutrition, this dish pairs beautifully with crusty bread and a light mixed salad, making it an ideal choice for a wholesome family meal.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil
1 teaspoon (for greasing the baking dish)
fresh Baby Spinach
8 ounces (washed and drained)
medium eggs
8 (beaten)
pesto sauce
1 tablespoon (mixed in with the eggs)
Tabasco sauce
1 dash (for flavor)
grated asiago cheese
1/2 cup (to be stirred in)
artichoke hearts packed in oil
1/2 cup (drained and thinly sliced)
sun-dried tomatoes packed in oil
1/2 cup (drained and thinly sliced)
pine nuts
2 tablespoons (to be sprinkled on top)
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a 7x10 inch baking dish, pour the olive oil and place it in the oven for 10 minutes to heat up.
3
Meanwhile, steam the spinach for about 7 minutes until wilted. Drain it thoroughly, pressing out any excess moisture, and chop it coarsely.
4
Drain the artichoke hearts and sun-dried tomatoes. Slice them into thin matchstick pieces and set aside.
5
In a mixing bowl, beat the eggs and mix in the pesto sauce and a dash of Tabasco sauce until well combined.
6
Carefully fold in the grated asiago cheese, along with the sliced artichokes and sun-dried tomatoes, ensuring everything is evenly distributed.
7
Remove the hot baking dish from the oven and pour half of the egg mixture into it. Sprinkle with one tablespoon of pine nuts.
8
Return the dish to the oven and bake for 10 minutes, until just set.
9
After 10 minutes, lower the oven temperature to 325°F (160°C).
10
Evenly spread the chopped spinach over the partially baked egg layer.
11
Pour the remaining egg mixture over the spinach and top with the remaining pine nuts.
12
Return the dish to the oven and bake for an additional 20 minutes, or until golden and fully set.
13
Cut into quarters and serve warm, paired with crusty bread and a refreshing mixed salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Spinach and Cheese Frittata?
It is a hearty, Mediterranean-inspired omelet featuring fresh baby spinach, creamy asiago cheese, sun-dried tomatoes, artichoke hearts, and pesto.
How many people does this frittata recipe serve?
This recipe is designed to serve 4 people.
What type of cheese is used in this recipe?
The recipe calls for 1/2 cup of grated asiago cheese.
How much spinach is needed?
You will need 8 ounces of fresh baby spinach, washed and drained.
What is the initial oven temperature for baking?
The oven should be preheated to 375°F (190°C) for the first stage of baking.
How do I prepare the fresh spinach?
Steam the spinach for 7 minutes until wilted, drain thoroughly by pressing out moisture, and then chop it coarsely.
What size baking dish is required?
A 7x10 inch baking dish is used for this recipe.
How many eggs are used in the frittata?
The recipe requires 8 medium eggs, beaten.
Is this recipe suitable for vegetarians?
Yes, this Mediterranean Spinach and Cheese Frittata is a vegetarian dish.
What sauces are added to the egg mixture?
The eggs are mixed with one tablespoon of pesto sauce and a dash of Tabasco sauce.
How should the artichoke hearts be prepared?
The artichoke hearts should be drained and sliced into thin matchstick pieces.
What is the preparation for the sun-dried tomatoes?
Drain the sun-dried tomatoes and slice them into thin matchstick pieces.
What are the pine nuts used for in this recipe?
Two tablespoons of pine nuts are used as a topping, sprinkled over the egg layers during baking.
Why do you heat the olive oil in the baking dish first?
The olive oil is heated in the oven for 10 minutes to ensure the dish is hot before adding the egg mixture, which helps with the cooking process.
When do I add the first portion of pine nuts?
One tablespoon of pine nuts is sprinkled over the first half of the egg mixture before it goes back into the oven.
How long is the initial baking period?
The first egg layer is baked for 10 minutes until it is just set.
At what temperature is the second stage of baking performed?
After the first 10 minutes, the oven temperature is lowered to 325°F (160°C).
When is the spinach added to the dish?
The chopped spinach is spread evenly over the partially baked egg layer after the first 10-minute bake.
How long is the final bake time?
The frittata is baked for an additional 20 minutes after adding the final layers.
What are the suggested side dishes for this frittata?
It is recommended to serve this dish with crusty bread and a refreshing mixed salad.
How do I know when the frittata is finished cooking?
The frittata is done when it is golden and fully set.
How many main ingredients are in this recipe?
There are 9 ingredients in total, including oil and seasonings.
How should the frittata be sliced for serving?
The recipe suggests cutting the finished dish into quarters.
Can I use oil-packed sun-dried tomatoes?
Yes, the recipe specifically calls for sun-dried tomatoes packed in oil.
What is the primary flavor profile of this dish?
The flavor profile is Mediterranean, featuring pesto, artichokes, asiago, and sun-dried tomatoes.
How much pesto is required?
You need one tablespoon of pesto sauce to mix into the eggs.
Is there any seasoning besides pesto and Tabasco?
The recipe relies on the salty and savory flavors of the asiago cheese, pesto, and oil-packed vegetables.
How do I handle the egg mixture distribution?
You pour half the egg mixture first, bake it, add the spinach, and then pour the remaining half on top.
Can this be prepared in under an hour?
Yes, this recipe falls under the category of meals that take less than 60 minutes.
Is it important to drain the spinach?
Yes, it is crucial to press out any excess moisture so the frittata does not become watery.