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
(6 oz.) package fresh baby spinach
cooked small shrimp
quartered artichoke hearts, chopped
grated parmesan cheese
large egg whites
2% reduced fat milk
In This Recipe
Preheat oven to 350°F.
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.
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.