Artichoke and Goat Cheese Frittata

Artichoke and Goat Cheese Frittata
2
5 Min
20 Min

Make your breakfast or brunch something spectacular with this spinach and artichoke frittata!

2 tsp. DaVinci Extra Virgin Olive Oil

1 leek, sliced

1 can Reese Artichoke Hearts, drained and chopped

2 oz. goat cheese

1 handful fresh basil, roughly chopped

4 eggs

1 tbsp. milk

1 tsp. Dijon mustard

Salt and pepper, to taste

  1. Preheat oven to 350 degrees F.

  2. In a medium cast-iron skillet, evenly coat bottom of pan in olive oil over medium heat.

  3. Add leeks and cook for 4 minutes or until moderately soft. Mix in artichokes, goat cheese, and basil, stirring occasionally.

  4. While vegetables are cooking, in a mixing bowl blend the eggs, milk, Dijon mustard, salt and pepper using a whisk.

  5. Gently pour egg mixture over the vegetables. Cook for 3 minutes.

  6. Place the skillet into the oven. Cook for 15 minutes or until eggs are firm.

  7. Serve with buttered toast and fruit.