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<600 calories/serving

Artichoke and Spinach Frittata

In partnership with Oldways, we have made a variety of Mediterranean recipes available here on our website. We hope you enjoy them just as much as we do! This artichoke and spinach frittata is a delicious way to start any morning.

Artichoke and Spinach Frittata
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast, Snack
Keyword: Budget, Quick
Diet: Gluten Free, Vegetarian
Servings: (click to scale)

Ingredients

  • 3 sprays cooking spray
  • 12 each egg
  • 2 cup spinach chopped
  • 15 oz canned artichoke hearts chopped
  • 4 oz grated Romano cheese
  • 1/2 cup 2% milk
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Instructions

  • Whisk together the eggs and milk. Spray a muffin tin with pan spray. Evenly fill the bottom of the muffin tin with baby spinach and artichoke hearts. Pour the egg and milk mixture evenly into the muffin tin. Top each egg muffin with Pecorino Romano cheese.
  • Bake for 15-20 minutes, until cheese is melted and eggs are fully cooked. If you don't have a muffin tin, you can use a 9×13 baking dish instead, though the baking time will be closer to 30-40 minutes.

Chef Tips

Portion: 2 muffins

Nutrition

Calories: 400kcal | Carbohydrates: 16g | Protein: 32g | Fat: 23g | Saturated Fat: 10g | Sodium: 960mg | Fiber: 6g | Sugar: 3g
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