Artichoke and Spinach Frittata

Closet Cooking

Ready in: 45 minutes
Servings: 6
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 2 cups artichoke hearts (quartered)
    Canned and Jarred
  • 1 handful dill (chopped)
    Produce;Spices and Seasonings
  • 6 eggs
    Milk, Eggs, Other Dairy
  • 1/2 cup feta (crumbled)
    Cheese
  • 2 cloves garlic (chopped)
    Produce
  • 1/4 cup Greek yogurt
    Milk, Eggs, Other Dairy
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1 small onion (diced)
    Produce
  • salt and pepper to taste
    Spices and Seasonings
  • 1 (10 ounce) package fresh spinach (roughly chopped, or frozen that is thawed and squeezed of excess liquid)
    Produce

Steps

  • Heat the oil in a pan.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the garlic and saute until fragrant, about 1 minute.
  • Add the spinach and cook until it wilts.
  • Mix the artichokes, eggs, yogurt, salt, pepper, dill, spinach and feta in a bowl.
  • Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes.
  • Transfer the pan into a preheated 400F oven and let the eggs finish cooking, about 10-15 minutes.

Nutrition

  • Calories: 211.89  cal  (10.59%)
  • Fat: 15.41  g  (23.71%)
  • Saturated Fat: 4.28  g  (26.74%)
  • Carbohydrates: 7.61  g  (2.54%)
  • Sugar: 2.31  g  (2.57%)
  • Cholesterol: 175.22  mg  (58.41%)
  • Sodium: 690.22  mg  (30.01%)
  • Protein: 10.37  g  (20.74%)
  • Vitamin K: 230.01  µg  (219.06%)
  • Vitamin A: 5401.09  IU  (108.02%)
  • Vitamin C: 28.59  mg  (34.66%)
  • Folate: 119.42  µg  (29.86%)
  • Vitamin B2: 0.42  mg  (24.93%)
  • Selenium: 16.86  µg  (24.09%)
  • Manganese: 0.47  mg  (23.74%)
  • Phosphorus: 168.67  mg  (16.87%)
  • Calcium: 160.53  mg  (16.05%)
  • Iron: 2.68  mg  (14.92%)
  • Vitamin B6: 0.25  mg  (12.59%)
  • Vitamin E: 1.78  mg  (11.88%)
  • Magnesium: 47.41  mg  (11.85%)
  • Vitamin B12: 0.67  µg  (11.09%)
  • Potassium: 366.21  mg  (10.46%)
  • Fiber: 2.6  g  (10.38%)
  • Vitamin B5: 0.87  mg  (8.75%)
  • Zinc: 1.25  mg  (8.37%)
  • Vitamin D: 0.93  µg  (6.2%)
  • Vitamin B1: 0.08  mg  (5.54%)
  • Copper: 0.11  mg  (5.32%)
  • Vitamin B3: 0.54  mg  (2.7%)

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