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
1 tbsp. milk
1 tsp. Dijon mustard
Salt and pepper, to taste
Preheat oven to 350 degrees F.
In a medium cast-iron skillet, evenly coat bottom of pan in olive oil over medium heat.
Add leeks and cook for 4 minutes or until moderately soft. Mix in artichokes, goat cheese, and basil, stirring occasionally.
While vegetables are cooking, in a mixing bowl blend the eggs, milk, Dijon mustard, salt and pepper using a whisk.
Gently pour egg mixture over the vegetables. Cook for 3 minutes.
Place the skillet into the oven. Cook for 15 minutes or until eggs are firm.
Serve with buttered toast and fruit.