Spinach Mini Frittatas
These baked mini frittatas combine egg, Gruyère, and garlicky spinach, cooked just until set. They're served with roasted potatoes and artichokes, cherry tomatoes, and lemon crème fraîche on the side to add some brightness and gentle tang.
Nutritional facts
Protein
24g
Carbs
39g
Calories
590kcal
Fat
37g
Ingredients
Potato, Egg, Artichoke Hearts, Creme Fraiche, Spinach, Cherry Tomato, Extra Virgin Olive Oil, Gruyere Cheese, Garlic, Lemon Juice, Cooking Spray, Oregano, Kosher Salt, Black Pepper, Lemon Zest
Contains milk, eggs, coconut, soybeans.
Reviews
3.9
Based on 30 reviews
I think this would have been better without the artichokes.
Alfreda · 04/05/26
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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