This dish is featured as part of my Passover Prep Series – a collection of recipes to enjoy whether you celebrate Passover or not! If this is your first time visiting Cara’s Cravings during the PPS, click here to read more about it.
There are a couple times per year that I go through enough eggs in a short enough time period that I can justify buying three dozen all at once at Sam’s Club. One is the weeks between Thanksgiving and New Year’s Eve when I allow myself to go on a bit of a baking frenzy. The other is right around Passover.
*that one isn’t my family’s recipe, but since I don’t have ours blogged, that looks like a good enough substitution!
And how appropriate, too. Remember I told you the other day I told you a little about the questions we ask during a traditional Passover Seder
? Well another important component to the Seder is the Seder plate, which holds the symbolic foods used to tell the story we recall of our ancestors leaving Egypt. One of these foods is a hard boiled egg. The earliest sources point to the egg as a symbol of the holiday sacrifice, and to commemorate our ancestors’ grief over the destruction of the Temple in Jerusalem in the year 70. Personally, I like some of the more modern interpretations that have been added: the egg symbolizes birth, which I associate with Spring, and we always celebrate Passover in the Spring. The egg is a symbol of life, and we are thankful not only for our own livelihood and good health, but also that our ancient religion is still thriving after all these years. The egg is round and the path around it never ends, just like G-d’s path has no beginning and no end.
Eggs also make a perfect dinner option, during Passover or any time of year. I especially like to make frittatas because they are so easy, quick, versatile, and of course healthy! They’re a favorite of mine for a simple dinner-for-1, but I also don’t mind making larger versions. The leftovers keep for a few days in the fridge, and are enjoyable hot or cold. You might compare a frittata to a crustless quiche or an omelet you don’t have to flip – and both of those ideas make the frittata fabulous to me!
For this frittata, I used a combination of fresh eggs and egg substitute, in order to keep the calories down a bit. It’s densely packed with spinach and artichokes, but the addition of some Greek yogurt whisked in with the eggs keeps it light and fluffy. Goat cheese, pecorino romano, and dillweed add more layers of flavor. Dare I say this is like eating one of my favorite dips, in a guilt-free, entree form? My husband must have thought so too – he put his claim on one of the leftover slices for lunch the next day, before even finishing his dinner
Spinach & Artichoke Frittata
Makes 4 large servings
1 10oz package fresh spinach
3/4 cup egg substitute
4oz nonfat plain Greek yogurt
1/2 tsp salt
freshly ground pepper
1/2 tsp dried dill
1 oz grated pecorino romano cheese
1 tablespoon olive oil
1 cup chopped onion
2 cloves of garlic, minced
1 14oz can of artichokes, drained and quartered
3 oz goat cheese, crumbled
Preheat oven to 400ºF. Roughly chop the spinach, and cook until wilted in a steamer basket on the stovetop, or in the microwave with a splash of water. Drain and set aside.
Whisk together the eggs, egg substitute, yogurt, salt, pepper, dill, and pecorino romano cheese.
Heat the olive oil in a large, oven-safe skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and artichokes, and cook 1 minute more. Finally stir in the spinach and distribute the mixture evenly throughout the pan. Increase heat to high, then pour in the egg mixture. Cook, stirring gently, for a few minutes, letting the bottom start to set. Crumble the goat cheese on top of the frittata, and place the skillet in the oven for 10-15 minutes, or until the frittata is set. Let rest for a few minutes before slicing and serving.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 15.7 g
Cholesterol: 175.4 mg
Sodium: 372.5 mg
Total Carbs: 11.3 g
Dietary Fiber: 2.8 g
Protein: 21.1 g
Update, 4/2/2010: Happy April! In honor of spring and all things Easter and Passover, I am sharing this recipe with Chelsey over at The Crazy Kitchen for her Simply Hot Recipes April Potluck.