Skip to main content
Hopkins Fields

Spinach and Sun choke Frittata

This is an easy recipe to throw together for a weekend brunch or mid week supper. Serve with a glass of Chardonnay and suddenly the hectic day you were having is looking brighter. If you haven’t cooked with sun chokes you’re in for a treat, they’re delicious and easy to incorporate into your dishes. Serve this frittata with grilled multigrain bread and mixed greens or roasted fingerling potatoes.

Serves 4

5 oz. bag cleaned baby spinach

1 tsp. EVOO

½ lb. sun chokes peeled and diced

8 extra large eggs, beaten

1 cup freshly grated Parmesan

1 cup freshly grated Gruyere

1/8  tsp. freshly grated nutmeg

1/8 tsp. white pepper

Good pinch of salt

¼ cup freshly chopped chives

2 Tbsp. EVOO



Preheat broiler. Quickly sauté the baby spinach in olive oil and set aside. Boil the sun chokes until tender 4-5 minutes drain and set aside. Squeeze as much water as you can from the spinach. In a large bowl combine the beaten eggs, spinach, sun chokes, cheese, spices and chives. Heat olive oil in a nonstick sauté pan over low heat. Pour mixture into the pan and stir gently for 2-3 minutes until eggs start to solidify. Stop stirring when almost set, place under the broiler until the top is a light golden brown and puffed. Serve in large slices.

For full functionality of this site it is necessary to enable JavaScript. Here are the instructions how to enable JavaScript in your web browser.