Spinach & Artichoke Frittata
Perfectly Balance Your Plate
Serve with toasted, whole wheat bread.
Ingredients
1 can (14 oz/398 ml) whole artichoke hearts
8 eggs
1 pkg Spinach & Artichoke Hot Dip Mix
1⁄2 pkg (8 oz/250 g) light cream cheese
1 tbsp olive oil
Topping (optional): Better Than Bacon Topper
Preparation
- Preheat oven to 375° F.
- Drain and rinse artichokes. Cut in half lengthwise through the stem and place face down on a paper towel to dry.
- In a large bowl, whisk together eggs and dip mix, then crumble in cream cheese.
- Heat oil in Sauté Pan over medium heat. Once oil is hot, carefully add artichoke heart halves face down in pan and cook for 2—3 min. Pour egg mixture over artichokes and cook for 4—5 min without touching until the bottom starts to set and the sides pull away from the pan.
- Transfer the pan into preheated oven and cook for 8 min, or until eggs are firm.
- Remove from oven and carefully turn frittata over onto a cutting board or plate. Add topper, if desired.
Nutritional Information
Per serving: Calories 340, Fat 20 g (Saturated 7 g, Trans 0 g), Cholesterol 505 mg, Sodium 430 mg, Carbohydrate 18 g (Fibre 6 g, Sugars 4 g), Protein 22 g.
Tips
When adding cream cheese, it’s okay if it doesn’t combine smoothly with the other ingredients. Finding some semi-melted chunks of cream cheese inside the frittata is a nice treat!
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Sauté Pan
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