When I was a kid and my mom could sense I needed to talk about something, we’d go to a local Mexican or Tex-Mex restaurant. We’d always start out with an order of espinaca–Mexican spinach dip–and dive into our conversation after the first couple of bites.
As the years went on, we found spinach artichoke dip on more and more restaurant menus. We’d almost always order it, deep conversation or not. By the time I’d graduated high school, we were quite the connoisseurs. I’m not ashamed to admit we’d sometimes pick the restaurant solely based on how good their dip was.
My mom and I have lived in different states for almost five years now and, sadly, I’ve learned just how unhealthy most spinach artichoke dip is. It’s certainly worth the splurge every now and then, but I’m so glad to have found this frittata. With just a half a cup of sour cream and a small amount of cheese in the entire recipe, both the creaminess and the protein comes from eggs–another one of my favorite foods. Add in a hearty helping of greens, and you’ve got yourself an easy, healthy vegetarian meal. One that’s high in nutrients and, for me, high in guiltless nostalgia.
With just a skillet and a handful of ingredients, you can whip up a healthy, hearty frittata that will leave you feeling like you’ve indulged in creamy, bubbly spinach artichoke dip–without the guilt.
Spinach Artichoke Frittata
slightly adapted from Pretty Simple Cooking
2 green onions
2 cloves garlic, minced or pressed
1 (15-oz.) can quartered artichoke hearts
6 c. baby spinach, loosely packed
1 TBSP extra-virgin olive oil
8 large eggs
1 tsp. fresh or 1/2 tsp. dried oregano
1 TBSP stone-ground or Dijon mustard
1/2 tsp. plus pinch kosher salt
freshly-ground black pepper
1/2 c. sour cream or crème fraiche, plus more for serving
1/4 c. shredded Parmesan cheese
red pepper flakes, optional
1. Preheat the oven to 400° F.
2. Thinly slice the green onions and set aside. Drain the artichoke hearts and roughly chop. Also chop the spinach leaves if they are very large.
3. Heat a 10-in. nonstick skillet over medium heat. Warm the olive oil. Sauté the spinach, stirring until wilted, 2-3 minutes. Add in green onions and garlic and sauté 1 minute more, stirring and pulling some of the spinach mixture to the top.
4. Meanwhile, in a large bowl, whisk together the eggs, oregano, mustard, salt, pepper, sour cream, and Parmesan cheese. Pour the egg mixture into the skillet, shaking the pan to allow the egg mixture to spread evenly and fill in around the vegetables. Cook 5-7 minutes until the bottom is set and the edges can be pulled back from the sides with a spatula.
5. Place the skillet in the oven and bake 10-12 minutes until the top is puffed, set, and slightly browned. Let rest 10 minutes, then cut into wedges and serve warm, garnished with red pepper flakes and additional sour cream, if desired.
yield: 4-6 servings