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Greek Artichoke-Spinach Frittata

Yield 4 servings (serving size: 2 wedges)
Prep: 6 minutes; Cook: 15 minutes. If you don't have an iron skillet, ovenproof a skillet by wrapping the handle tightly with aluminum foil.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 2 cups refrigerated hash brown potatoes (such as Simply Fresh)
  • 1 tablespoon Greek seasoning
  • 1/2 cup coarsely chopped drained water-packed artichoke hearts
  • 1 cup tightly packed prewashed baby spinach leaves (about 1 1/2 ounces)
  • 6 large eggs
  • 1/3 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces feta cheese, crumbled
  • 2 Roma tomatoes, thinly sliced

Nutrition Information

  • calories 271
  • caloriesfromfat 41 %
  • fat 12.2 g
  • satfat 4.9 g
  • monofat 4 g
  • polyfat 1.6 g
  • protein 15.6 g
  • carbohydrate 25.7 g
  • fiber 3.3 g
  • cholesterol 332 mg
  • iron 3.2 mg
  • sodium 405 mg
  • calcium 176 mg

How to Make It

  1. Preheat broiler.

  2. Heat oil in a 10-inch cast-iron skillet over medium heat. Add hash browns; sprinkle with Greek seasoning, and sauté 4 to 5 minutes or until lightly browned. Add chopped artichokes, and cook 2 minutes or until thoroughly heated. Stir in spinach, and cook 2 minutes or until spinach wilts, stirring frequently.

  3. Separate eggs, reserving 4 egg yolks for another use. Combine remaining 2 egg yolks, whites, and milk, stirring with a whisk. Pour egg mixture over potato mixture. Sprinkle with pepper and feta cheese. Arrange tomato slices over feta. Cook over medium heat 3 to 4 minutes or until edges are set. Place frittata under broiler, and cook 4 to 5 minutes or until center is set and top begins to brown. Cut into 8 wedges.

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