Summary of Spinach Artichoke Sheet Pan Frittata:
This frittata recipe includes spinach, artichokes, broccolini, cherry tomatoes, and zucchini for flavor and nutrients. Artichokes are a source of inulin which feeds beneficial gut bacteria, as well as antioxidants like rutin, quercetin, silymarin, and gallic acid. Spinach, artichokes, and broccolini are all sources of folate, which is important for fetal brain development. The frittata is made by blending eggs, almond milk, and salt together, pouring it over the veggies in a greased pan, and baking it in the oven at 425℉ for 15-20 minutes. The recipe makes 6 servings, with each serving containing 156 calories, 10g total fat, 3g saturated fat, 3g fiber, and 12g protein.
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“Healthy and Nutritious Spinach and Artichoke Frittata Recipe: Perfect for a Crowd or Meal Prep”
Looking for a healthy breakfast option that serves a crowd or makes meal prep easy? Look no further than this spinach and artichoke frittata recipe that packs in the nutrients and flavor. Read on to learn more.
“The Power of Spinach and Artichokes: Essential Nutrients for Your Body”
Spinach, broccolini, and artichokes are all great sources of folate, or vitamin B9, which is essential for red and white blood cell formation, DNA and RNA production, and energy metabolism. Folate is particularly important for pregnant women as it supports fetal brain development. Artichokes also contain inulin, a type of fiber that feeds beneficial gut bacteria, and powerful antioxidants like rutin, quercetin, silymarin, and gallic acid.
“Ingredients You’ll Need for this Frittata Recipe”
To create this delicious frittata, you’ll need 10 large, pasture-raised eggs, a ½ teaspoon of sea salt, ⅓ cup of unsweetened almond milk, 1 teaspoon of olive or avocado oil, 1 cup of fresh baby spinach (chopped), 1 cup of halved cherry tomatoes, 1 bunch of roughly chopped broccolini, 6 ounces of chopped artichoke hearts, 2 tablespoons of roughly chopped chives, and 1 small zucchini thinly sliced.
“How to Prepare this Delicious and Nutritious Frittata”
To prepare this delicious frittata, firstly, preheat your oven to 425 degrees Fahrenheit and line an 8×12 baking sheet with parchment paper. Next, add the eggs, sea salt, and almond milk to a high-speed blender and blend just until combined. Avoid over-mixing as that can result in a foamy frittata.
Grease the parchment paper and sides of the pan with oil. Scatter the spinach, tomatoes, broccolini, artichokes, and chives out evenly in the pan. Then pour the egg mixture over the veggies. Top the eggs with the zucchini slices. Transfer to the oven and bake for 15-20 minutes, until the egg is completely set.
“To Serve: Cut into Squares and Enjoy Warm or Refrigerate for Later”
To serve, cut the frittata into squares and enjoy while warm, or store in the fridge and enjoy throughout the week. This frittata recipe offers a nutritional analysis based on six servings. Each serving provides 156 calories, 10g total fat, 3g saturated fat, 308mg cholesterol, 383mg sodium, 7g carbohydrates, 3g fiber, 2g of sugar, 12g of protein, and 3g net carbs.
“Conclusion: Delicious, Healthy, and Nutritious Breakfast for Everyone”
This spinach and artichoke frittata is a great way to start your day with a healthy and nutritious breakfast that’s easy to make and serves a crowd. Loaded with essential vitamins, minerals, and antioxidants, this frittata recipe can help support overall health and wellness. So, give it a try and enjoy a delicious and healthy breakfast any day of the week!
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