Spinach and Artichoke Frittata

This Frittata is so easy and so yummy! Vegetarian use almond milk and skip the cheese!

  • 1 bunch of green onions, sliced thin
  • 15 oz artichoke hearts, chopped
  • 8 large eggs
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/2 creme fraiche
  • 1/2 c shredded Parmesan
  • 1 tbsp olive oil
  • 6 c spinach

Whisk together eggs, oregano, salt and pepper, creme fraiche abs cheese.

Heat oven to 400.

Heat oil over medium heat in a cast iron skillet, sauté spinach till starting to wilt, add remaining ingredients, stir to combine.

Bake for 10 – 12 minutes until set and golden. Let rest 10 min and serve.

Serves 4.

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