Artichoke Spinach Frittata |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is a very good lowfat version of a crustless quiche that I adapted from several recipes. Fat can be further reduced by using canned artichoke hearts in water. Ingredients:
1 cup egg substitute (equivilant to 4 eggs) |
1 medium onion, chopped |
6 single wheat saltine crackers |
2 (6 ounce) jars marinated artichoke hearts, drained and chopped |
8 ounces grated reduced-fat sharp cheddar cheese |
8 ounces grated mozzarella cheese |
5 ounces fresh spinach, chopped and dried |
cayenne pepper or red pepper flakes or hot sauce |
salt and pepper |
oregano |
Directions:
1. Drain artichoke hearts, reserving 1 TB oil.
2. Saute onion several minutes in reserved oil then add spinach until wilted.
3. In large bowl, whisk eggs, crackers, seasonings and cheeses.
4. Stir in onion-spinach mixture and artichokes.
5. Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
6. Bake at 325-350 1 hour or until center is set and top is lightly browned.
7. Serve warm or at room temperature.
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