Greek Artichoke-Spinach Frittata

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

Preparation

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.