Greek Artichoke-Spinach Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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