If it’s said that breakfast is the most important meal of the day, can we agree brunch may be the most fun? There’s something about that carefree weekend relaxation–a gathering so casual we’ve actually combined two eating times together so we can dine at our leisure. We’re no longer rushing through the workday morning nor shoveling down a typical bowl of cereal. It’s almost an art-form of pastries and fresh fruit, delicate crepes, sizzling bacon and one-dish delights.
We combine sweet with savory, sitting down and pacing ourselves for some quality time catching up with friends and family. Almost a celebration of not having to be anywhere else. Whether it be those college Sundays, stumbling into the diner still half asleep, loading our plates with carbs and ordering a bloody mary for the ‘hair of the dog’ rule–Or perhaps a more sophisticated event, toasting champagne flutes filled with refreshing mimosas while spreading lemon curd onto scones (Okay, I don’t really “know” people who do that, but I imagine there are…) and embracing the afternoon ahead.
So what’s the easiest way to entertain with a mid-morning spread? Recipes that can be served in a single pan or casserole dish! The kind of set-it-and- forget-it mentality that keeps you from hovering over the stove all morning. It was just what I needed when our friend’s Meri and Rico were visiting recently.
What I’ve come up with here was inspired by my pasta with spinach and artichoke sauce that has received rave reviews. I took my original concept of offering a twist to this beloved dip, this time turning it into a savory frittata. Full of yummy vegetables (in disguise so everyone will eat it!), high protein eggs and added texture from garlicky panko breadcrumbs, you’ll be inviting people over this weekend just so you can try it out!
Wishing all those observing Yom Kippur a quick and meaningful fast. Perhaps tomorrow night at sundown you’ll choose this filling, yet light option to serve your families! Have a wonderful weekend!
1 (14 oz.) can quartered artichokes packed in water
1 (8 oz.) package fresh spinach
¼ cup diced red onion
2 wedges Laughing Cow spreadable garlic and herb swiss cheese
1/4 cup plus 1 tablespoon white cooking wine
2 Tablespoons heavy cream
2 Tablespoons lemon juice
1 Tablespoon olive oil
¼ teaspoon kosher salt or to taste
About 1 cup garlic panko breadcrumbs
About 1 cup low-fat shredded mozzarella
Preheat oven to 350 and dice red onion.
Add olive oil to a pan.
Saute onion over medium heat until tender and slightly golden.
When ready, transfer onions to a small bowl and set aside. I realize I didn’t take a photo, but I’d be happy to sketch something for you.
Drain artichokes. No need to rinse.
Give them a rough chop.
Place spinach into your pan. You’ll be amazed by how much…er…shrinkage will occur.
Pour in white wine.
And lemon juice.
Bring to a boil, allowing the alcohol to cook off. Then return to medium heat.
Place both cheese wedges in the pan.
Melt them down, creating a sauce.
Toss in artichokes.
And return red onion to the pan.
Mix well. Season with kosher salt.
Crack eggs into a large bowl.
Stir in heavy cream.
Pour spinach and artichoke combination into the eggs.
Spray a large skillet with cooking spray, and fill it with the egg mixture.
Use a spatula to evenly incorporate all the components. Then, put down your spatula and do not stir again.
Cook over medium heat about ten minutes, or until it begins to set.
Top with breadcrumbs and a layer of shredded mozzarella.
Bake in preheated oven for about 10 minutes.
Serve right out of the pan, slicing into triangles when ready to eat!
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