I’ve never been big on frittatas but sometimes it’s nice to have breakfast for dinner OR a super simple weekend breakfast.
The other nice thing about this recipe is you can make it ahead, cut it up & eat it throughout the week!
2 handfuls Fresh Spinach
1/2 Cup Artichokes hearts, chopped
1 Whole Fresh or Roasted Red Pepper, diced small
1/2 Teaspoon Salt
12 Egg Whites (I buy these in the carton)
1 Tablespoon Olive or Avocado Oil
2 Tablespoons water or Milk
Preheat oven to 425º
Whip your eggs with the 2 Tablespoons water or milk
Chop your veggies & add them to your whipped eggs
Preheat a oven-proof skillet & add the olive oil.
Once hot, add the egg mixture & pop in the oven. Bake for about 15 minutes, until done.