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Easy Spinach Artichoke Frittata

A quick, nutritious, and delicious frittata combining fresh spinach, artichoke hearts, and two types of cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped
  • 14 oz can artichoke hearts, drained and chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Seasoning
  • 1/2 teaspoon garlic powder
  • to taste Salt
  • to taste Pepper
For Cooking
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk the eggs and season with garlic powder, salt, and pepper.
Cooking
  1. In a skillet, heat olive oil over medium heat. Add chopped spinach and artichokes, sautéing until spinach is wilted.
  2. Pour the egg mixture over the vegetables and stir in mozzarella and Parmesan cheese.
  3. Cook for a few minutes until the edges begin to set, then transfer the skillet to the oven.
  4. Bake for 15-20 minutes or until the frittata is set in the middle.
  5. Allow to cool slightly before slicing and serving.

Notes

Serve warm, sliced into wedges. Pairs well with a simple green salad or some fresh fruit. To store leftovers, cover and refrigerate for up to 3-4 days. Reheat as necessary.