ARTICHOKE SPINACH FRITTATA

Artichoke Spinach Frittata image

This is a very good lowfat version of a crustless quiche that I adapted from several recipes. Fat can be further reduced by using canned artichoke hearts in water.

Provided by Diane in Denver

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup egg substitute (equivilant to 4 eggs)
1 medium onion, chopped
6 single wheat saltine crackers
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
8 ounces grated reduced-fat sharp cheddar cheese
8 ounces grated mozzarella cheese
5 ounces fresh spinach, chopped and dried
red pepper flakes or hot sauce
salt and pepper
oregano

Steps:

Drain artichoke hearts, reserving 1 TB oil.
Saute onion several minutes in reserved oil then add spinach until wilted.
In large bowl, whisk eggs, crackers, seasonings and cheeses.
Stir in onion-spinach mixture and artichokes.
Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
Bake at 325-350 1 hour or until center is set and top is lightly browned.
Serve warm or at room temperature.

*** Explore more Artichoke Spinach Frittata Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #omelets-and-frittatas #appetizers #breakfast #eggs-dairy #vegetables #american #easy #potluck #vegetarian #dietary #low-carb #low-in-something #brunch #to-go #4-hours-or-less