This week we are thinking ahead to Mother’s Day. You may be taking mom out for dinner, but here’s a way to make the whole day special too! (You can even make it ahead, so both you and mom can sleep in.)
We use basil to play up the Mediterranean flavors in the recipes. Just two tablespoons make it taste bright and full of herb flavors. Basil is a powerful herb to add to your kitchen “must haves.” It is a natural anti-inflammatory and anti-microbial. It also protects your DNA because of the wonderful array of phytonutrients. So whether you are making this dish for your momma and want her to stay healthy, or you are making it for yourself, enjoy the health benefits and the great flavor!
Baked Spinach and Artichoke Frittata
Extra Virgin Olive oil
2 Large Eggs
4 Large Egg Whites
8 OZ Part Skim Ricotta Cheese
3 oz Manchego Cheese, grated
1 oz Grated Parmesan
1 Heaping Cup Frozen Artichokes, defrosted and chopped
1 (10 oz) Box Frozen Spinach, defrosted and drained
¼ Cup Minced Red Sweet Pepper
2 TB Chopped Green Onion
2 TB Chopped Basil
Sea Salt and Freshly Ground Black Pepper
Preheat oven to 400F. Grease or spray a 9-inch pie pan lightly with olive oil. (Or use a springform pan lined with parchment paper.
In a large bowl, whisk together the eggs, whites, ricotta cheese, Manchego and Parmesan. Add the artichokes, spinach, pepper, green onion and to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.
Pour contents of into the greased pie pan and drizzle or spray with olive oil. Cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.
MAKE AHEAD DIRECTIONS
If making this delicious egg dish ahead of time, don’t preheat the oven. Pour the ingredients into the pie pan, cover and slide in the refrigerator. The next day remove the pie from the refrigerator and preheat the oven to 350F. When the oven is hot, drizzle or spray the top with olive oil and slide the pie into the oven and cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.