Author Notes
This frittata also features nutmeg, parmesan cheese, and cooked small shrimp. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/spinach-and-artichoke-frittata —Healthline
Ingredients
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1 tablespoon
olive oil
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1
shallot, minced
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1
(6 oz.) package fresh baby spinach
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1 cup
cooked small shrimp
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1 cup
quartered artichoke hearts, chopped
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1/2 cup
grated parmesan cheese
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1/4 teaspoon
nutmeg
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1/8 teaspoon
white pepper
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4
large egg whites
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4
large eggs
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1/3 cup
2% reduced fat milk
Directions
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Preheat oven to 350°F.
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Cook shallot in hot oil in a 10-inch non-stick ovenproof skillet over medium heat 3 minutes or until tender but not browned. Raise heat to medium-high and stir in spinach and cook 4 minutes, or until wilted and water has evaporated. Stir in shrimp and next 4 ingredients.
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Beat egg whites in a large mixing bowl until foamy; whisk in eggs and milk. Pour over spinach mixture in skillet. Bake at 350° for 25 minutes or just until set. Let stand 3 minutes before cutting into 8 wedges.
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