Spinach & Artichoke Frittata

1. 1

   Heat oven to 375 degrees.

2. 2

   In a 12-inch oven safe frying pan, saute the spinach and artichokes in the olive oil until the spinach is wilted.

3. 3

   Whisk the eggs, cream, salt, pepper and parmesan together until evenly combined.

4. 4

   Spread the spinach and artichoke mixture evenly over the bottom of the pan, turn on high heat for a minute to evenly heat the pan, reduce heat to medium and pour the egg mixture over the vegetables.

5. 5

   Using a fork, gently poke through the egg mixture and lift the set eggs and vegetables a little to let the uncooked eggs reach the bottom of the pan.

6. 6

   When the eggs are partially cooked, place the whole pan in the oven and bake for about 15 minutes or until puffed to double its height and lightly browned.

7. 7

   Cool for 10 minutes in the pan, and then cut in squares or wedges.

8. 8

   Makes 4 main course servings or 12 appetizer servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.