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Italian Spinach and Artichoke Frittata Recipe

This super easy frittata is a fantastic brunch dish or a party pleasing dish. It is filled with spinach and artichokes for a tasty vegatarian meal.

Italian Spinach and Artichoke Frittata Recipe



  1. Thaw and drain the spinach. Squeeze to remove any additional liquid.
  2. Drain and chop the artichoke hearts.
  3. Clean and slice the mushrooms.
  4. Chop the red onion.
  5. In a large bowl whisk together the eggs, milk, salt, pepper, Dijon mustard, and nutmeg.
  6. Melt the butter in a large skillet over medium heat.
  7. Cook the mushrooms until just tender (aobut 4 minutes).
  8. Remove the skillet from the heat and add the spinach, artichokes, and flour to the skillet and mix well.
  9. Spray a 13"x9" baking dish with the non-stick cooking spray.
  10. Sprinkle 1 cup of croutons on the bottom of the baking dish.
  11. Spread the mushroom-spinach-artichoke mixture over the croutons.
  12. Sprinkle 1 cup of Mozzarella cheese over the vegetables and croutons.
  13. Sprinkle the remaining croutons over the cheese.
  14. Sprinkle the remaining cheese over the croutons.
  15. Pour the egg mixture over the croutons, cheese, and vegetables.
  16. Bake at 350F for 50 minutes or until an inserted skewer comes out clean.

      Note: You can put together the dish and let it sit for two hours before baking. It will make 12 servings. This recipe is vegetarian, low-fat, and diabetic friendly.

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