Filter
Reset
Sort ByRelevance
Dave Hinch
Frittata with potato, spinach and artichoke
Frittata with potato, spinach, artichoke, fresh mint and goat's cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Chop the onion. Heat the olive oil in a wok and fry the onion until it is soft and translucent. Spoon the spinach through and allow the leaves to shrink.
-
Let the artichoke hearts drain and cut into quarters. Grease the oven dish.
-
Mix the potato balls and pieces of artichoke heart in the baking dish and spoon in the spinach. Season with salt and pepper.
-
Cut the fresh mint fine. Beat the eggs with pepper, salt, chilli powder and the fresh mint and pour this over the vegetables in the dish.
-
Crumble the goat's cheese over it and add some extra pepper.
-
Drip the oil over it and slide the dish just below the center in the oven. Let the frittata in 25-30 min. Golden brown and cooked.
Blogs that might be interesting
-
25 minMain dishsteak, olive oil, garlic, Provencal herb mix, zucchini, Red pepper, onion, basil, Greek yoghurt,beef skewers -
25 minMain dishpineapple, green peppers, flour, ground cinnamon, tenderloin, sunflower oil, bunch onion,chinese pork with pineapple -
35 minMain dishiglo viscuisine brittany, baguette, garlic, olive oil, lettuce, mixed leaf lettuce, nut oil, Red wine vinegar, dijon mustard, walnut, breakfast bacon,fish cuisine with Breton nut salad -
40 minMain dishbutter, onion, sauerkraut, honey, laurel leaf, bock beer, Apple, smoked sausage, crumbly potato, milk, nutmeg powder, zeeuws bacon,sauerkraut dish with apple, bacon and smoked sausage
Nutrition
385Calories
Sodium13% DV320mg
Fat37% DV24g
Protein28% DV14g
Carbs9% DV28g
Fiber4% DV1g
Loved it