Follow these steps for perfect results
butter
Unsalted
green onions
diced
marinated artichoke hearts
chopped
zucchini
quartered lengthwise
mushrooms
sliced
garlic
minced
frozen spinach
chopped and drained
cheddar cheese
grated sharp
eggs
parsley
chopped
salt
pepper
Louisiana hot sauce
thyme
oregano
Dice green onions and chop marinated artichoke hearts, reserving the oil.
Quarter zucchini lengthwise and slice mushrooms.
Mince garlic.
Chop and drain frozen spinach.
Grate sharp Cheddar cheese.
Beat eggs in a large bowl.
In the bowl with the eggs, blend in cheese, salt, pepper, Louisiana hot sauce, thyme, and oregano.
In a large skillet, saute onions, garlic, zucchini, and mushrooms in butter and the reserved artichoke hearts oil until softened.
Fold the drained sauteed vegetables, artichokes, and spinach into the egg and cheese mixture.
Grease a 10-inch quiche or pie plate.
Pour the mixture into the prepared pan.
Bake at 350°F (175°C) for 45 minutes, or until golden brown on top.
Expert advice for the best results
Use a pre-made pie crust for a quicker version.
Add other vegetables like bell peppers or tomatoes for more flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve warm, sliced into wedges. Garnish with fresh parsley.
Serve with a side salad.
Serve with toast or muffins.
Complements the flavors of the frittata.
Discover the story behind this recipe
A popular dish for brunch or light meals.
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