7 Servings 40 min Cook
4 Large Egg
8 Large Egg White
1/2 Cup, crumbled Feta Cheese
3 Tbsp Lowfat Milk
1/2 Tbsp Peppermint
1 1/2 Tsp Salt
1/4 Tsp Pepper
1 1/2 Tsp Olive Oil
1 Small Onions
1 1/2 Cup hearts Artichokes
3 Cup Spinach
1 Cup cherry tomatoes Cherry Tomatoes
2 Tbsp, shredded Cheddar Cheese
1 Spray , about 1/3 second Pam Cooking Spray
Preheat oven to 450 degrees F.
Place highest baking rack in the middle of the oven
When oven has reached temperature, place a glass pie pan or 8x8 inch casserole dish in oven to heat up.
In a large bowl, combine wet ingredients: whole eggs and egg whites, feta cheese, milk, mint, 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 non-stick spray and carefully load hot vegetables into the bottom of the pan
Pour the egg mixture over the vegetables.
Sprinkle shredded cheddar on top and bake in the oven for 15 minutes, then reduce oven to 350 degrees 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.