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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Made for RSC #11. This easy vegetarian meal-unto-itself dish is delicious. Serve as part of a brunch or a light supper. You can use either jarred or canned artichoke hearts. Ingredients:
2 tablespoons butter |
1/2 cup diced shallot |
2 cups artichoke hearts (quartered or chopped) |
4 cups loosely packed baby spinach leaves |
10 eggs, beaten |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/2 lb gouda cheese, shredded |
Directions:
1. Preheat oven to 400°F
2. In a 12 heavy, stove to oven safe skillet (such as cast iron), melt the butter.
3. Add shallots & saute briefly. Add artichoke hearts & saute briefly. Add spinach & saute until just barely wilted.
4. Sprinkle on salt & cayenne. Stir to combine.
5. Pour on eggs, distributing egg & vegetables evenly. Leave it alone to cook on a medium low flame until barely set. About 10 minutes.
6. Sprinkle cheese over top & transfer to oven. Cook 15 - 20 minutes until cheese is melted, bubbly & browned.
7. Remove & let sit 5 minutes before cutting into wedges.
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