Spinach Artichoke Frittata

April 14, 2019
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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

6 Eggs

12 Egg Whites (I buy these in the carton)

1 Tablespoon Olive or Avocado Oil

2 Tablespoons water or Milk

  1. Preheat oven to 425º

  2. Whip your eggs with the 2 Tablespoons water or milk

  3. Chop your veggies & add them to your whipped eggs

  4. Preheat a oven-proof skillet & add the olive oil.

  5. Once hot, add the egg mixture & pop in the oven. Bake for about 15 minutes, until done.

  6. Enjoy!

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