Artichoke Spinach Frittata

• 1 cup egg substitute (equivilant to 4 eggs)
• 1 medium onion, chopped
• 6 single wheat saltine crackers
• 2 (6 ounce) jars marinated artichoke hearts, drained and chopped
• 8 ounces grated reduced-fat sharp cheddar cheese
• 8 ounces grated mozzarella cheese
• 5 ounces fresh spinach, chopped and dried
• red pepper flakes or hot sauce
• salt and pepper
• oregano

1. Drain artichoke hearts, reserving 1 TB oil.
2. Saute onion several minutes in reserved oil then add spinach until wilted.
3. In large bowl, whisk eggs, crackers, seasonings and cheeses.
4. Stir in onion-spinach mixture and artichokes.
5. Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
6. Bake at 325-350 1 hour or until center is set and top is lightly browned.
7. Serve warm or at room temperature.

egg substitute, onion, crackers, hearts, cheddar cheese, mozzarella cheese, fresh spinach, red pepper, salt, oregano

Taken from www.food.com/recipe/artichoke-spinach-frittata-53125 (may not work)