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Spinach & Artichoke Frittata


Makes 4 large servings

1 10oz package fresh spinach
3 eggs
3/4 cup egg substitute
4oz nonfat plain Greek yogurt
1/2 tsp salt
freshly ground pepper
1/2 tsp dried dill
1 oz grated pecorino romano cheese
1 tablespoon olive oil
1 cup chopped onion
2 cloves of garlic, minced
1 14oz can of artichokes, drained and quartered
3 oz goat cheese, crumbled

Preheat oven to 400ºF. Roughly chop the spinach, and cook until wilted in a steamer basket on the stovetop, or in the microwave with a splash of water. Drain and set aside.

Whisk together the eggs, egg substitute, yogurt, salt, pepper, dill, and pecorino romano cheese.

Heat the olive oil in a large, oven-safe skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and artichokes, and cook 1 minute more. Finally stir in the spinach and distribute the mixture evenly throughout the pan. Increase heat to high, then pour in the egg mixture. Cook, stirring gently, for a few minutes, letting the bottom start to set. Crumble the goat cheese on top of the frittata, and place the skillet in the oven for 10-15 minutes, or until the frittata is set. Let rest for a few minutes before slicing and serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 269.0
Total Fat: 15.7 g
Cholesterol: 175.4 mg
Sodium: 372.5 mg
Total Carbs: 11.3 g
Dietary Fiber: 2.8 g
Protein: 21.1 g