ARTICHOKE & FETA FRITTATA

The inspiration for this frittata came from none other than Gwyneth Paltrow, the actress and founder of GOOP.com as well as the author of some scrumptious cookbooks. Say what you will about Gwyneth but this woman clearly knows how to cook a delicious frittata. Whilst it’s not my style to regurgitate recipes exactly as I find them, I did follow Gwyneth’s stern rule to stick the frittata in the oven for exactly 8 minutes. This has given me a whole new perspective on frittata’s, as I realized that I have been overcooking them for months! No matter what unique ingredients you put in your frittata at home, follow Gwyneth’s cooking instructions and you cannot go wrong. To give you some idea, I also like using other vegetables & herbs in my frittatas including silverbeet, leek, tomato, broccoli, different types of potato, rosemary, thyme, basil etc. Frittatas are my go to dish when I get home late at night from work, as they are a low carbohydrate dream! I make this recipe with and without chicken and it is filling either way. 

INGREDIENTS

• 1 tablespoon rice bran oil / coconut oil 
• Optional- 250g chicken breast, cut into small 3cm pieces
• 1 large garlic clove, finely chopped
• 1/2 cup mixture of fresh chives and shallots (green onion), finely chopped, plus extra, to serve 
• 1 x 400g tinned artichokes, rinsed, drained & roughly chopped
• 1 large handful baby spinach, washed
• 7 eggs, preferably free range
• 3/4 cup milk of choice (unsweetened almond, oat, full cream)
• 50g reduced-fat feta, crumbled or cut into small pieces

COOKING 

1. Preheat oven to 190 degrees celsius fan-forced. 

2. Heat oil in a large frying pan over medium heat. Add the chicken pieces and cook for a few minutes, stirring frequently, until all pieces have just turned white. Remove from the heat. 

3. Add the garlic, shallots, chives, artichokes and baby spinach to the now empty pan. Cook for 2 minutes, stirring often so that the ingredients do not brown. 

3. Meanwhile, whisk the 7 eggs, milk and 1/2 cup water together in a large bowl or large jug (a large jug works very well). Pour this egg and milk mixture over the pan ingredients. Let it cook, covered, for around 5 minutes, or until the edges of the frittata are set but the middle is still runny. 

4. Scatter the feta cheese evenly on the top of the frittata and place in the pre-heated oven, covered, for exactly 8 minutes; this is all the time that the frittata needs to set perfectly. Remove from the oven and scatter with extra herbs, if desired. Serve warm, accompanied with a salad. 

Serves / 4 
Total Preparation time / 10 minutes 
Total Cooking time / 20 minutes 

x Emily