Spinach Artichoke Frittata

Spinach Artichoke Frittata

Ingredients

  • 6 large eggs
  • 2 tablespoons half and half
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon granulated garlic
  • Kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup chopped fresh baby spinach
  • 1 small jar marinated artichokes, chopped

Directions

  1. In a medium sized mixing bowl add eggs, half and half, crushed red pepper flakes, granulated garlic, kosher salt and black pepper. Whisk together until smooth and combined, set aside.
  2. Set a 10-inch skillet over medium heat and add olive oil. Once the oil is hot add in the baby spinach and artichokes. Sauté for a few minutes just until the spinach starts to soften.
  3. Pour in eggs and smooth the egg mixture and let it cook for about 2 minutes or until the edges are set but the middle is still pretty loose.
  4. Turn your broiler in your oven on high and move the rack 3 spaces down from the top. Put the skillet under the broiler. Broil just until the egg is set at the top and the frittata is slightly browned.
  5. Serve hot or room temperature.

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