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.
Yield: 4 servings (serving size: 2 wedges)
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Amount per serving
- Calories: 271
- Calories from fat: 41%
- Fat: 12.2g
- Saturated fat: 4.9g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 1.6g
- Protein: 15.6g
- Carbohydrate: 25.7g
- Fiber: 3.3g
- Cholesterol: 332mg
- Iron: 3.2mg
- Sodium: 405mg
- Calcium: 176mg
- 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.
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