I love a delicious eggy breakfast packed with lots of ingredients like cheese and bacon. Usually I’ll save making something like a quiche or frittata for the weekend since it takes time to prepare the ingredients, but I recently found this speedy tip for adding spinach and artichoke dip with rest of the egg mixture before baking to make it even tastier.
Spinach and artichoke dip tends to be the star of a Super Bowl or holiday appetizer spread. But, this creamy dip can be an add-in to upgrade an ordinary baked egg dish. Beside spinach and artichoke hearts, it contains garlic and onions that you would usually have to chop or sauté beforehand. Also, it’s readily available in stores (Buy at Walmart, $4.76), so you don’t have to make it from scratch either.
I picked up a 7 1/2 ounce tub of this dip from the refrigerater aisle and decided to give Lifehacker food editor Claire Lower’s spinach and artichoke frittata recipe a go. First, I beat together six eggs, a pinch of salt, and pepper in a bowl. Next, I added the entire tub (which equaled about one cup) of dip to the eggs. If you buy a larger tub of this dip, just measure out one cup and save the rest for another day.
Then, I stirred in 3/4 cup of chopped cooked bacon and 1/2 cup of cheddar cheese until everything was fully combined. Lower notes that you can add other fillings like cooked sausage or sautéed veggies (let your taste buds go wild!). And if you prefer to have a yummy crust, this recipe works for quiche, too.
I greased an eight inch skillet with two tablespoons of olive oil to make it easier to remove the egg dish once it’s finished cooking. However, you can use an eight inch casserole or baking dish instead. I baked it at 350 degrees for 25 minutes, making sure it was set and not wobbly in the center when I took it out of the oven. After letting it cool in the pan for 10 minutes, I removed it and served it on a plate before doing a taste test.
Once I took the first bite, I was immediately blown away at how the dip’s garlicky flavor balanced well with the saltiness from the bacon. Surprisingly, the taste from the dip wasn’t overpowering even though I used the entire tub, it was simply delicious. The spinach and artichoke alongside the bacon and cheese made it a hearty frittata that left me completely full after having a slice with toast and coffee. I couldn’t really ask for a better breakfast!
I’m definitely keeping this frittata recipe in my repertoire. Plus, I might experiment with spinach and artichoke dip in other savory dishes like tossing it with pasta or topping it over a baked potato to see how versatile it truly is!
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