We’ve all heard of “breakfast in bed” but less frequently we hear of “lunch in bed” or “dinner in bed.” Yet, we romanticize breakfast to be the one meal worthy of being enjoyed from underneath a fluffy down comforter munching on cereal, French toast…or a spinach and artichoke frittata.
I’m consistently divided in how I like to spend my weekend mornings.
Part of me wants to be “up and at ’em” at the gym and pushing my errands out of the way so I can enjoy the rest of the weekend.
The other part of me wants to stay in bed as long as possible, brew fresh coffee and eat some type of indulgent breakfast that I don’t eat during the week when I’m on the run in the morning or at my desk – like scrambled eggs and toast, or cereal and milk with sliced fruit.
I suppose hypothetically there are ways to take these breakfast options to-go, but somehow slicing strawberries over the sink in the kitchen in my office each morning doesn’t seem like an efficient use of billable hours.
So, I save the breakfasts that require heavy lifting for weekend days.
Sometimes, I’ll bake something tasty that I know wouldn’t be as satiating for a morning full of meetings and conference calls.
But other times, I like to experiment and see what I can throw together based on the contents of my fridge. On a recent weekend morning, it was eggs.
This is great served with a mixed green salad and herb-roasted potatoes. This is a delicious breakfast or brunch but if you’re lucky enough to have leftovers, there’s no reason why it couldn’t stand in as dinner, too.
- 1 tablespoon olive oil
- 1 small onion, sliced
- 4 eggs, beaten
- 4 egg whites, beaten
- ½ cup canned or jarred artichoke hearts, chopped
- 1 cup fresh baby spinach leaves, washed and stems trimmed
- ¼ cup freshly grated parmesan cheese
- Salt & Pepper, to taste
- Preheat oven to 350 degrees F. In a small skillet, heat 1 Tbsp. olive oil over medium-high heat. Sauté onions until they've started to caramelize into a deep, golden-brown color. Once they'e achieved desired doneness, remove from heat and set aside.
- In a separate bowl, combine eggs and egg whites. Beat lightly until eggs are fully combined. Stir spinach, artichoke hearts, onions and half of the cheese into the egg mixture until all ingredients are blended.
- Pour egg mixture into a 10" cast iron skillet coated with olive oil or PAM spray (I used PAM spray to cut down on the oil and keep the recipe a little bit lighter).
- Place skillet on stovetop over medium high heat and cook until the bottom of the frittata has set but the top is still jiggly. Top with remaining parmesan cheese. Place in oven, and bake for about 20-25 minute or until frittata is set and begins to brown.
29 Comments
Kalyn
May 11, 2009 at 3:00 amYes, I’m way behind on reading my feeds, but this looks fantastic! I would eat this for breakfast any day.
Jenny
April 12, 2009 at 3:00 amSpinach and artichoke sounds lovely! I want this, NOW.
Hayley
April 9, 2009 at 3:00 amI’ve never had a fritatta, but it looks delicious. Thanks for sharing!
Lisa (dinner party)
April 8, 2009 at 3:00 amcherry tomatoes and feta, please! although this looks very nice.
Melissa
April 8, 2009 at 3:00 amFrittata is one thing I’ve only ever attempted once and it wasn’t very good. After reading this I feel that I’ll have to try it again. Thanks!
grace
April 8, 2009 at 3:00 amcheese. pepperjack cheese, to be specific. sun-dried tomatoes are also welcome. 🙂
burpexcuzme
April 8, 2009 at 3:00 amI LOVE breakfasts too. there is just something about breakfast foods that give me a thrill. you described the part of snuggling in bed, underneath a fluffy down comforter, wearing your pj’s, and huddled next to your loved one perfectly!
I love adding onions to eggs, and smoked salmon is glorious, and of COURSE cheese. lots of cheese. mmmm…
Kitchen Goddess
April 8, 2009 at 3:00 amI’d be adding some red onion to that but it looks gorgeous. I love frittata.
Susan
April 8, 2009 at 3:00 amThat looks amazing. I know what you mean, I am always torn between being efficient on the weekends and actually relaxing, my breakfasts never end up looking as good as yours though.
Cate O'Malley
April 8, 2009 at 3:00 amOk I’ve finished dinner, and just frosted a batch of cupcakes for Nick to bring to school tomorrow, and now I’m looking at your first picture and my mouth is watering … so not fair.
mtinnkeeper
April 7, 2009 at 3:00 ambrunch… a subject near and dear to this innkeeper’s heart… Here we throw in tons of mushrooms and tomatoes when we have ’em from our greenhouse
your version looks scrumptious
gp
mandy
April 7, 2009 at 3:00 amI need to learn how to make some really good breakfast foods.
Joie de vivre
April 7, 2009 at 3:00 amThis sounds absolutely lovely! My favorite fillings for frittatas are usually kielbasa, feta cheese, scallions and bell peppers. Oh, and onions and shallots. 🙂
Leslie
April 7, 2009 at 3:00 amlooks great. I have never made my one and I think I have only ever had one Friatta.
Kristy Laverne
April 7, 2009 at 3:00 amHey Mar! Just wanted to say hi – I finally figured out this Google Reader bit, lol. I’m not sure if you remember me from back in the Weight Watcher daily food thread days.. Love the blog. So many good ideas!!
ksgoodeats
April 7, 2009 at 3:00 amI adore spinach and artichoke so that sounds fabulous!
Joanna
April 7, 2009 at 3:00 amMmm, my favorite fritatta is one with piles and piles of carmelized onions, plus whatever cheese I have on hand – I like to use a mix of parmesean with something meltier like feta or goat. But spinach and artichokes added to the mix sounds awesome! I also like to finish mine under the broiler to get the top nice and brown.
Scoop
April 7, 2009 at 3:00 amFennel! Anything with fennel. I know fennel is listed as one of your dislikes on your about page. Perhaps one day you will have a change of heart. :- )
gazellesoncrack
April 7, 2009 at 3:00 amthat looks so good. I will be trying that out soon!
YUM!
kat
April 7, 2009 at 3:00 amThat looks sounds wonderful!
VeggieGirl
April 7, 2009 at 3:00 amClassic brunch fare!!
Lydia (The Perfect Pantry)
April 7, 2009 at 3:00 amIn the Spring, asparagus frittatas, with a bit of red onion, red pepper and mushrooms, plus thyme from the garden, are my absolute favorite.
thatShortChick
April 7, 2009 at 3:00 amMy mom makes an amazing breakfast fritatta with eggs, potatoes, bacon and red or green peppers. DELICIOUS!
Joey
April 7, 2009 at 3:00 amGross. Spinach and artichoke.
Daryl
April 7, 2009 at 3:00 amThis looks absolutely amazing. You have a true talent
jshively
April 7, 2009 at 3:00 amMy weekend mornings have been spent up and at with the gym but then I come home, lounge around, watch TV, and do nothing. Hmmm…this looks simple enough that it would not affect my normal routine.
Katie K
April 7, 2009 at 3:00 amMaris, that looks too good. I love spinach – anything with spinach! Good choice!
Melissa
April 7, 2009 at 3:00 amSpinach artichoke? You just said the magic words. I want a piece!
I don’t have a favorite yet because I’ve never made one. I desperately want to though. I actually just sent a broccoli one to my inbox from Serious Eats tonight and plan on making it over the weekend.
Sophie
April 7, 2009 at 3:00 amMaris, Maris, maris, I love it!! Excellently yummie 8)!!