Plus: What the Epi editors are buying online.

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COOK THIS NOW

Spinach-Artichoke Dip Frittata

Anything can be a frittata, so why not pick the very best thing? Spinach-artichoke dip is rich and creamy, bright from a bit of lemon, and laced with just enough vegetable matter to make you feel like you’re eating something substantial. I brought all of those flavors and textures into a one-pan dinner for my column called 3 Eggs and a Can.

My favorite part of this dish, aside from the little pockets of cream cheese you stumble upon as you eat, is how the frittata looks. Because we sear halved canned artichokes cut-side down in the pan first and then pour our eggy mixture over the top, we end up with a layer of lacy, swirly ‘chokes. After you flip it out of the pan, you have a frittata dressed for a party—socially-distanced and outside, please!

What We're Talking About

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What the Epicurious Editors Are Buying Online Right Now

Including fancy mustard, really good cumin, and an extra-large air fryer.   Read More ►

How to Make the World's Best Pita at Home

Chef Alon Shaya of Saba in New Orleans shares his tricks for fresh, hot, fluffy pita.   Read More ►

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