Frittatas work any time of day: brunch, lunch, or even a simple dinner with a green salad. This is the one we make most often, featuring the classic dip combination, spinach and artichoke. Using sour cream instead of milk in the frittata base makes gooey, creamy pockets. An alternative to the classic baked egg casserole, it’s made in almost half the time and baked right in a skillet.
- Yield: 6 Servings
- 2 green onions
- 1 medium garlic clove
- 1 15-ounce can quartered artichoke hearts
- 8 large eggs
- ½ teaspoon dried oregano
- Freshly ground black pepper
- ½ cup sour cream or crème fraîche, plus more for serving
- ¼ cup shredded Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 6 cups baby spinach leaves, loosely packed (chopped if leaves are large)*
- Preheat the oven to 400°F.
- Thinly slice the green onions. Mince the garlic. Drain the artichoke hearts and roughly chop them, removing any tough leaves.
- In a medium bowl, whisk together the eggs, oregano, kosher salt, and several grinds of black pepper. Whisk in the sour cream and Parmesan cheese until mostly incorporated; small clumps of sour cream can remain.
- In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach, stirring until wilted, 2 to 3 minutes. Add the green onions, garlic, and artichokes, and sauté for another minute, stirring and pulling some of the spinach to the top of the vegetable mixture.
- Pour the egg mixture into the skillet; if necessary, shake the skillet gently to allow the eggs to fill in around the vegetables. Cook about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.
- Place the skillet in the oven and bake 10 to 12 minutes until the top is puffed, set, and slightly browned. Let rest for 10 minutes, then cut into wedges and serve warm, with additional sour cream or crème fraîche, if desired.