A delightful and easy-to-make frittata featuring spinach, artichokes, and a touch of cheese.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect finish.
In an oven-safe skillet, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the shallots and sauté until they become translucent.
Stir frequently to prevent burning.
Add the artichoke hearts and spinach to the skillet and cook until the spinach wilts.
Cook on medium heat to retain the vegetables' texture.
In a mixing bowl, whisk the eggs with salt and cayenne pepper.
Whisking incorporates air, making the frittata fluffy.
Pour the egg mixture over the vegetables in the skillet, ensuring even distribution.
Tilt the skillet slightly to spread the eggs evenly.
Cook on medium-low heat until the edges start to set.
Avoid stirring to maintain the frittata's structure.
Sprinkle the shredded cheese over the top and transfer the skillet to the oven.
Place the skillet in the center of the oven for even baking.
Bake until the cheese is melted and golden brown.
Check frequently to avoid over-browning.
Let the frittata cool for 5 minutes before slicing and serving.
Cooling helps the frittata set, making it easier to slice.
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