Adapted from Everyday Food Light by the Kitchens of Martha Stewart Living
- 4 large eggs
- 8 large egg whites
- ½ cup crumbled feta cheese
- 3 tablespoons milk or milk alternative
- 1 tablespoon fresh mint or parsley, chopped
- Kosher salt and ground black pepper
- 1 ½ teaspoons olive oil
- 1 small onion, chopped
- 1 can artichoke hearts, drained and quartered
- 3 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons shredded cheddar or parmesan
- Spray Pam or cooking spray
- Preheat oven to 450 F. Place highest baking rack in the middle of the oven.
- When oven has reached 450 F, place a glass pie pan or 8 x 8 casserole dish in oven to heat up.
- In a large bowl, combine wet ingredients: whole eggs and egg whites, feta cheese, milk, herbs and a teaspoon of salt and ¼ teaspoon pepper. Whisk well for about a minute to break up the cheese and set aside.
- Sauté vegetables. In a large skillet, heat up 1 ½ teaspoons olive oil. Add chopped onion and cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add a few tablespoons of water to the pan if onions start to stick.
- Add artichokes and spinach and cook until spinach wilts, about 5 minutes.
- Remove from heat, add in tomatoes, ½ teaspoon salt and a pinch of pepper and stir to combine.
- Remove pan from hot oven. Spray with Pam and carefully load hot vegetables into the bottom of the pan.
- Pour the egg mixture over the vegetables. Sprinkle shredded cheddar or parmesan on top and bake in the oven for 15 minutes, then reduce oven to 350 F and bake another 10 minutes, until frittata is firm and top is golden and puffy.
- Remove frittata from oven and let cool before slicing.