Greek Artichoke-Spinach Frittata

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.


4 servings (serving size: 2 wedges)

Recipe from

Oxmoor House

Nutritional 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


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


Preheat broiler.

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.

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.