Artichoke Spinach Frittata Recipe

Ingredients for Artichoke Spinach Frittata

• Egg Substitute
• 1/2 medium yellow onion, chopped
• Saltine Crackers
• Marinated Artichoke Hearts
• Reduced Fat Sharp Cheddar Cheese
• Mozzarella Cheese
• 10 ounces fresh spinach
• Cayenne Pepper
• Salt And Pepper
• Oregano

How to Make Artichoke Spinach Frittata

1. Preheat oven to 325-350°F (160-175°C).
2. Drain one (14 ounce) can of artichoke hearts, reserving 1 tablespoon of the oil.
3. Saute 1/2 medium yellow onion, chopped, in the reserved artichoke oil for several minutes until softened. Add 10 ounces fresh spinach and saute until wilted.
4. In a large bowl, whisk together 8 large eggs, 1/4 cup crushed crackers (saltines or similar), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup of shredded cheese (cheddar, Gruyere, or a blend).
5. Stir in the sauteed onion and spinach mixture and the drained artichoke hearts.
6. Lightly grease a 1 1/2 - 2 quart oven-safe skillet or baking dish with cooking spray.
7. Pour the egg mixture evenly into the prepared pan.
8. Bake for 50-60 minutes, or until the center is set and the top is lightly browned. Cooking time may vary depending on your oven.
9. Let cool slightly before slicing and serving. Enjoy warm or at room temperature.