Cheesy Spinach Artichoke Frittata
Ingredients
The base
-
2
tablespoons
butter
-
1
medium
onion, chopped
The filling
-
10
ounces
chopped frozen spinach, thawed and drained
-
8 ½
ounces
canned artichokes, drained and chopped
-
2
cloves
minced garlic
The egg mixture
-
12
large
eggs
-
1
teaspoon
Dijon mustard
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
The topping
-
8
ounces
shredded cheddar cheese
Instructions
- 1. Position the rack about 8 inches from the broiler and preheat the broiler on high.
- 2. Heat the butter in a large ovenproof skillet and add the chopped onion, cooking for 8 minutes.
- 3. Add the spinach, artichokes, and garlic to the skillet and cook for an additional 5 minutes.
- 4. In a bowl, whisk together the eggs, Dijon mustard, salt, and pepper.
- 5. Pour the egg mixture over the vegetables and cook for 3 minutes, lifting the edges to allow uncooked portions to flow underneath.
- 6. Top with cheese and place under the broiler until the cheese is melted and the eggs are set, about 3 minutes.
- 7. Run a spatula around the edge and underneath the frittata, cut into slices, and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
263
Total fat
18g
Total carbohydrates
6g
Total protein
17g
Sodium
649mg
Cholesterol
282mg
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