• Lexi Abi-Khattar

Low Carb Spinach Artichoke Frittata

Updated: Oct 13, 2019


Ingredients

5 servings

10 eggs 1/2 cup heavy whipping cream (optional but definitely makes it fluffy and there is no sugar!) 2/3 lb fresh spinach 1 chopped onion

2 cups chopped artichoke 5 oz. shredded cheese (optional- I sometimes use Pecorino Romano) 1-2 TBSP Olive oil/ avocado oil

Directions:

1) Preheat the oven to 350°F (175°C). 2) Saute chopped onion in olive oil or avocado oil on medium heat for a few minutes. Then, add artichoke and saute until veggies soften.

3) Meanwhile, whisk the eggs and cream together in a large bowl and add salt and pepper

4) Add the spinach to the pan, which should cook quickly

5) Once veggies are cooked, remove from heat and add to a large (9 by 13") baking dish

6) Add scrambled eggs overtop veggies and add shredded cheese

7) Bake in over for 25–30 minutes.

Tip: Sometimes I use small ramekins or muffin tins so it comes out soufle style





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