Spinach & Artichoke Frittata
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Recipe type: Breakfast and Brunch, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, sliced
  • 4 eggs, beaten
  • 4 egg whites, beaten
  • ½ cup canned or jarred artichoke hearts, chopped
  • 1 cup fresh baby spinach leaves, washed and stems trimmed
  • ¼ cup freshly grated parmesan cheese
  • Salt & Pepper, to taste
Instructions
  1. Preheat oven to 350 degrees F. In a small skillet, heat 1 Tbsp. olive oil over medium-high heat. Sauté onions until they've started to caramelize into a deep, golden-brown color. Once they'e achieved desired doneness, remove from heat and set aside.
  2. In a separate bowl, combine eggs and egg whites. Beat lightly until eggs are fully combined. Stir spinach, artichoke hearts, onions and half of the cheese into the egg mixture until all ingredients are blended.
  3. Pour egg mixture into a 10" cast iron skillet coated with olive oil or PAM spray (I used PAM spray to cut down on the oil and keep the recipe a little bit lighter).
  4. Place skillet on stovetop over medium high heat and cook until the bottom of the frittata has set but the top is still jiggly. Top with remaining parmesan cheese. Place in oven, and bake for about 20-25 minute or until frittata is set and begins to brown.
Recipe by In Good Taste at https://ingoodtaste.kitchen/spinach-artichoke-frittata/