Spinach Artichoke Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Egg white, 9 serving (remove)Artichokes, canned (Rienzi), 2 serving (remove)Spinach, frozen, 1 package (10 oz) yields (remove)Onions, raw, 1 cup, chopped (remove)*Peppers, sweet, red, fresh, 1 cup, chopped (remove)Garlic, 3 cloves (remove)Parmesan Cheese, grated, .5 cup (remove)Egg, fresh, 3 large (remove)
Partially cook spinach in microwave and press in seive to release most of water. Drain Artichockes, slice each artichoke into 4ths; press in sieve to release most of water. Saute onions and peppers until soft. Add garlic until aromatic. Stir spinach and artichokes together then add to onion mixture in pan. Add 1 generous tablespoon seasonings (your choice - I use rosemary, basil, garlic powder). Cook over medium heat for a few minutes just to warm through. Meanwhile, mix eggs and egg whites with 1/4 cup water until frothy.
Spray 8x11 pan; place spinach artichoke mixture in bottom of pan. Pour egg mixture over top. Bake at 375 oven for 30 minutes or until "set". Sprinkle parm cheese over top; return to oven until melted.
Cut into 6 large pieces.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATHYBERT.
Spray 8x11 pan; place spinach artichoke mixture in bottom of pan. Pour egg mixture over top. Bake at 375 oven for 30 minutes or until "set". Sprinkle parm cheese over top; return to oven until melted.
Cut into 6 large pieces.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KATHYBERT.
Nutritional Info Amount Per Serving
- Calories: 134.5
- Total Fat: 5.7 g
- Cholesterol: 99.1 mg
- Sodium: 465.0 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.8 g
- Protein: 16.2 g
Member Reviews