6 Servings 20 min Cook
1 Tbsp Olive Oil
4 Clove Garlic
4 Medium (4-1/8" long) Scallions
1 Dash Salt
1 Dash Pepper
1 Cup chopped Broccoli
1 Cup Spinach
1 Tbsp chopped Chives
1 Tbsp Parsley
6 Large Egg
1 Artichoke, medium Artichokes
5 1/2 Oz Goat Cheese
In a pan/skillet over medium-high heat add a drizzle of olive oil and sauté minced garlic and scallions for 1-2 mins.
Add some sea salt and fresh cracked pepper to bring out the flavor of the onions and garlic.
Then add broccoli, stir in and let cook for another 4-5 minutes or until tender.
Next, stir in spinach until wilted.
Season with salt and pepper as needed.
While veggies are cooking finely chop herbs and add to eggs in a large bowl.
Whisk until fully incorporated.
On the stove top, raise the heat to medium-high and pour in whisked eggs evenly over the vegetable mixture.
Stir in the eggs and then top with artichoke hearts.
Cook for a few minutes until the eggs start to set.
At this time, preheat your oven and set to “Broil” at 500 degrees.
Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes.
Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes.
Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
Garnish with crumbled goat cheese and enjoy!