Spinach Artichoke Frittata

2Tb unsalted butter
1/2 c diced red onion
1/2 c chopped frozen spinach, thawed and excess water squeezed out
1/2 c marinated artichoke hearts, chopped
1/2 c sliced mushrooms
1 tsp dried Italian herbs
2 c egg substitute, such as Egg Beaters
4 oz feta cheese crumbles, with Mediterranean herbs

This can be served hot, or at room temperature. It's great for brunch!

Heat oven to 325.
In a large, oven-safe, non-stick skillet, melt butter over medium high heat and add onions. Sauté until softened, about 3 minutes. Add mushrooms once onions have softened, and sauté for 2 minutes, stirring frequently. Add spinach and artichokes, and stir just until heated through.

Add egg substitute, and cook for 2 minutes without stirring. Sprinkle feta cheese over the top, and place pan in oven. Cook for 10-12 minutes, or until the egg mixture is firm.

Cut into six wedges.

Serving Size: Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHEMIST403.