Frittata Rustica

Ingredients

• 10 large eggs
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup grated Parmesan cheese SOGNO TOSCANO
• 2 tablespoons olive oil 1923 SOGNO TOSCANO
• About 14 ounces marinated artichoke hearts SOGNO TOSCANO
• 5 ounces baby spinach

Preparation:

1. Arrange a rack in the middle of the oven and heat to 400°F.
2. Place the eggs, salt, pepper and 1/2 cup of the Parmesan in a large bowl and whisk to combine; set aside
3. Heat the oil medium heat until shimmering. Add the artichokes in a single layer and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the spinach, and toss until the spinach is wilted and almost all of the liquid is evaporated about 2 minutes.
4. Spread everything into an even layer. Pour the egg mixture over the vegetables. Sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook undisturbed until the eggs at the edges of the pan begin to set, 2 to 3 minutes.
5. Bake until the eggs are completely set, 12 to 15 minutes.