Brunch

Frittata with spinach, dill, tomato, artichoke hearts and feta is for Breakfast.

Frittata with spinach, dill, tomato, artichoke hearts and feta takes 10 minutes to prepare.

Frittata with spinach, dill, tomato, artichoke hearts and feta takes 25 minutes to cook.

Frittata with spinach, dill, tomato, artichoke hearts and feta makes 8 servings.

The ingredients for Frittata with spinach, dill, tomato, artichoke hearts and feta are:

12 egg whites
4 large eggs
3 cups fresh spinach, washed and chopped large
12 grape tomatoes halved
1/2 can quartered artichoke hearts drained and chopped lightly with knife
2oz reduced fat feta cheese

Here is how you make Frittata with spinach, dill, tomato, artichoke hearts and feta:

Spray non-stick pan with cooking spray and heat over med high heat. Preheat oven to 350 degrees F.Add spinach to pan and cook until wiltedAdd tomatoes and artichoke hearts to pan and continue to cook until warmed through.Scrambled eggs in a bowl and then add to pan with vegetables.Using a flexible spatula, pull eggs back toward middle of pan and let liquid eggs move toward edges. After cooking approximately half way, put pan into oven for 10 minutes.After 10 minutes, sprinkle feta over top and cook an additional ten minutes or until center of eggs in pan are set.Serving Size: makes 8 pie shaped piecesNumber of Servings: 8Recipe submitted by SparkPeople user TECHMOM17.

The nutritional information for Frittata with spinach, dill, tomato, artichoke hearts and feta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 87.5

• Total Fat: 4.1 g
• Cholesterol: 95.0 mg
• Sodium: 246.5 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.4 g
• Protein: 12.6 g

Frittata with spinach, dill, tomato, artichoke hearts and feta is Italian cuisine.

The dietary needs meet for Frittata with spinach, dill, tomato, artichoke hearts and feta is Vegetarian