Spinach, Artichoke, and Goat Cheese Frittata

final

If you’re like me, whenever you pass by the monster size organic spinach container at Sam’s club your insides scream “THAT IS SO GOOD FOR ME, BUY IT BUY IT BUY IT” and then your mind kicks in and says “You don’t need that much BUT IT’S 4.98!! YOU CAN’T BUY EVEN CLOSE TO THAT AMOUNT AT THE GROCERY STORE FOR THAT PRICE!”, you end up with a large excess of spinach and you have to find new ways to use it for every meal.

Spinach

After having Amish-made pecan, cinnamon rolls for breakfast every day this week, I needed something a little healthier.  Of course, I had my excess of spinach to use.  I also had some leftover french bread (also a Sam’s club buy that is 2 loaves for under the price of 1 loaf anywhere else), frozen artichokes (tastier than canned), eggs and my all time favorite, goat cheese.

artichoke

I wasn’t planning on blogging about this because it was just a thrown together breakfast but it was sooo delicious that I had to share.

I started with a small baking dish. I cubed the left over bread and covered the bottom of the dish.  In a small bowl, I mixed together 3 eggs with about 3/4 cup of milk and some salt. I poured the egg mixture over the bread and let it all soak in. I dotted the top with goat cheese- maybe 1/4 of the small log. In a skillet, I melted 2 tbs (ok 3 tbs) and mixed in a half a pack of frozen artichokes and 3 big handfuls of spinach. Once wilted, I placed it in the baking dish on top of the other ingredients.  Bake at 375 for about 45 minutes or until it’s set in the middle and you have a wonderful breakfast!!!  It also keeps nicely in the refrigerator so you have breakfast for tomorrow too!

Notes:

  • I’m not sure if this is really a frittata because I’m not really sure what that means
  • I like this because it has eggs in it without being eggy.  The bread works wonders
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