Spinach Artichoke and Feta Frittata

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Spinach Artichoke and Feta Frittata with
  • SERVES
  • SERVING SIZE
  • 4
  • 1/4 Frittata
  • 8 eggs
  • 1⁄4 cup Light + Fit Plain Greek Nonfat Yogurt
  • 1 tbsp Dijon mustard
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper
  • 1 tbsp olive oil
  • 1 cup grated parmesan cheese
  • 14oz marinated artichoke hearts, drain, patted dry, and quartered
  • 1 cloves garlic
  • 5 oz baby spinach
  • 1⁄2 cup feta cheese, crumbled
Instructions
  • Step 1 Preheat oven to 425F
  • Step 2 Whisk together the eggs, yogurt, Dijon mustard, 1⁄2 cup parmesan cheese, salt, and pepper.
  • Step 3 In an oven safe pan, heat olive oil and add in artichokes. Cook until slightly browned, 6-8 minutes. Add in spinach and garlic and sauté for 2 minutes.
  • Step 4 Pour the egg mixture on top of the cooked vegetables and add in the remaining 1⁄2 cup parmesan.
  • Step 5 Bake at 425F for 12-15 minutes. When the eggs are cooked, remove from oven and top with feta cheese.

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