Ingredients for Artichoke Spinach Frittata
- 2 cups liquid egg substitute (equivalent to 8 large eggs)
- 1/2 medium yellow onion, chopped
- 1/4 cup crushed saltine crackers
- 1 (14 ounce) can marinated artichoke hearts (drained, reserving 1 tablespoon of oil)
- 1/2 cup shredded reduced fat sharp cheddar cheese
- as part of 1/2 cup shredded cheese blend (optional)
- 10 ounces fresh spinach
- to taste (optional)
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- to taste (optional)
- 8 large eggs
- cooking spray for lightly greasing pan
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How to Make Artichoke Spinach Frittata
- Preheat oven to 325-350°F (160-175°C).
- Drain one (14 ounce) can of artichoke hearts, reserving 1 tablespoon of the oil.
- 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.
- 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).
- Stir in the sauteed onion and spinach mixture and the drained artichoke hearts.
- Lightly grease a 1 1/2 - 2 quart oven-safe skillet or baking dish with cooking spray.
- Pour the egg mixture evenly into the prepared pan.
- 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.
- Let cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
17g
Carbs
2g
