Make Ahead

Spinach and Artichoke Frittata

April 16, 2015
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  • Serves 4
Author Notes

This frittata also features nutmeg, parmesan cheese, and cooked small shrimp. This recipe was written by the Healthline Editorial Team: —Healthline

What You'll Need
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 (6 oz.) package fresh baby spinach
  • 1 cup cooked small shrimp
  • 1 cup quartered artichoke hearts, chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon white pepper
  • 4 large egg whites
  • 4 large eggs
  • 1/3 cup 2% reduced fat milk
  1. Preheat oven to 350°F.
  2. 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.
  3. 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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