Greek Artichoke-Spinach Frittata Recipe

Name: Greek Artichoke-Spinach Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons olive oil; 2 cups refrigerated hash brown potatoes (such as Simply Fresh); 1 tablespoon Greek seasoning; 1/2 cup coarsely chopped drained water-packed artichoke hearts; 1 cup tightly packed prewashed baby spinach leaves (about 1 1/2 ounces); 6 large eggs; 1/3 cup fat-free milk; 1/4 teaspoon freshly ground black pepper; 2 ounces feta cheese, crumbled; 2 Roma tomatoes, thinly sliced

Servings: persons

1 1/2 teaspoons olive oil
2 cups refrigerated hash brown potatoes (such as Simply Fresh)
1 tablespoon Greek seasoning
1/2 cup coarsely chopped drained water-packed artichoke hearts
1 cup tightly packed prewashed baby spinach leaves (about 1 1/2 ounces)
6 large eggs
1/3 cup fat-free milk
1/4 teaspoon freshly ground black pepper
2 ounces feta cheese, crumbled
2 Roma tomatoes, thinly sliced

1
Preheat broiler.
2
Heat oil in a 10-inch cast-iron skillet over medium heat. Add hash browns; sprinkle with Greek seasoning, and saute 4 to 5 minutes or until lightly browned. Add chopped artichokes, and cook 2 minutes or until thoroughly heated. Stir in spinach, and cook 2 minutes or until spinach wilts, stirring frequently.
3
Separate eggs, reserving 4 egg yolks for another use. Combine remaining 2 egg yolks, whites, and milk, stirring with a whisk. Pour egg mixture over potato mixture. Sprinkle with pepper and feta cheese. Arrange tomato slices over feta. Cook over medium heat 3 to 4 minutes or until edges are set. Place frittata under broiler, and cook 4 to 5 minutes or until center is set and top begins to brown. Cut into 8 wedges.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons olive oil, 2 cups refrigerated hash brown potatoes (such as Simply Fresh), 1 tablespoon Greek seasoning, 1/2 cup coarsely chopped drained water-packed artichoke hearts, and more.

Yes, Greek Artichoke-Spinach Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Artichoke-Spinach Frittata

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