Spinach & Artichoke Fritatta

Here’s a meal you can have for breakfast, lunch, or dinner… or maybe for your Father’s Day brunch (June 21, in case you were wondering). Thanks to Maris, from In Good Taste, for sharing. Her blog always has something tasty cooking, so check it out!

Olive oil flavored cooking spray
1 small onion, sliced
4 eggs, beaten
4 egg whites, beaten
1/2 cup canned or jarred artichoke hearts, chopped
1 cup fresh baby spinach leaves, washed and stems trimmed
1/4 cup freshly grated parmesan cheese
Salt & Pepper, to taste

1. Preheat oven to 350F. In a small skillet, heat cooking spray over medium-high heat. Sautee onions until they’ve started to caramelize into a deep, golden-brown color. Once they’e achieved desired doneness, remove from heat and set aside.

2. In a separate bowl, combine eggs and egg whites. Beat lightly until eggs are fully combined. Stir spinach, artichoke hearts, onions and half of the cheese into the egg mixture until all ingredients are blended.

3. Pour egg mixture into a 10″ cast iron skillet coated with olive oil or PAM spray (I used PAM spray to cut down on the oil and keep the recipe a little bit lighter).

4. Place skillet on stovetop over medium high heat and cook until the bottom of the fritatta has set but the top is still jiggly. Top with remaining parmesan cheese. Place in oven, and bake for about 20-25 minute or until fritatta is set and begins to brown.

Serves: 4

Calories: 170
Fat: 9 g.
Fiber: 2 g.
WW Points: 4 per serving