Spinach Artichoke Mini Frittatas just made your weekend brunch all the more special. What a welcome to spring!
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).
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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