A frittata is a versatile Italian dish made with eggs, cheese, and various fillings. This recipe features the classic combination of spinach and artichoke hearts, creating a flavorful and satisfying brunch or dinner option.

Ingredients:

• For the Filling:
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts, drained and chopped
• ¼ cup crumbled feta cheese (optional)
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• For the Egg Mixture:
• 6 large eggs
• ¼ cup milk (dairy or non-dairy)
• ¼ cup grated Parmesan cheese
• Pinch of dried oregano (optional)
• Pinch of salt and black pepper

Instructions:

Preheat the oven: 

Preheat your oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet or pie dish.

Sauté the vegetables: 

In a skillet over medium heat, heat the olive oil. Add the onion and cook until softened about 3-4 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

Incorporate the spinach: 

Add the thawed and squeezed spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

Combine the filling: 

In a bowl, combine the cooled spinach mixture, chopped artichoke hearts, feta cheese (if using), Parmesan cheese, salt, and pepper.

Whisk the eggs: 

In a separate bowl, whisk together the eggs, milk, Parmesan cheese, oregano (if using), salt, and pepper.

Assemble the frittata: 

Pour the egg mixture into the prepared skillet or pie dish.

Spread the spinach and artichoke filling evenly over the top.

Bake: 

Bake the frittata for 30-35 minutes, or until the eggs are set and the top is golden brown.

Cool and slice: 

Let the frittata cool slightly before slicing and serving.

Cooking Time:

Approximately 20 minutes.

Nutritional Values (per serving, without optional add-ins)

Nutrition	Values
Calories	280
Protein	22g
Fat	17g
Carbohydrates	14g
Sodium	580mg
Cholesterol	160mg

Tips:

• You can add other chopped vegetables to the filling, such as mushrooms, bell peppers, or sun-dried tomatoes.
• For a vegetarian option, omit the feta cheese.
• If you don’t have frozen spinach, you can use fresh spinach instead. Wash and chop the fresh spinach, then cook it in the pan with the onion and garlic until wilted.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
• Serve the frittata with a side salad, toast, or fruit for a complete meal.

This Spinach and Artichoke Frittata is a delicious and easy-to-make dish that’s perfect for any occasion. With its versatility and ability to be customized with your favorite ingredients, it’s sure to become a regular favorite in your recipe repertoire.