Spinach & Artichoke Frittata

• 4 cups Lightly Packed Baby Spinach Leaves
• 1 can 14 Oz Can Artichoke Quarters, Drained And Roughly Chopped
• 12 whole Eggs
• 3/4 cups Heavy Cream
• 1 teaspoon Sea Salt, Or A Little Less If Using Table Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 cup Shredded Parmesan Cheese

1. Heat oven to 375 degrees.
2. In a 12-inch oven safe frying pan, saute the spinach and artichokes in the olive oil until the spinach is wilted.
3. Whisk the eggs, cream, salt, pepper and parmesan together until evenly combined.
4. Spread the spinach and artichoke mixture evenly over the bottom of the pan, turn on high heat for a minute to evenly heat the pan, reduce heat to medium and pour the egg mixture over the vegetables.
5. Using a fork, gently poke through the egg mixture and lift the set eggs and vegetables a little to let the uncooked eggs reach the bottom of the pan.
6. When the eggs are partially cooked, place the whole pan in the oven and bake for about 15 minutes or until puffed to double its height and lightly browned.
7. Cool for 10 minutes in the pan, and then cut in squares or wedges.
8. Makes 4 main course servings or 12 appetizer servings.

quarters, eggs, heavy cream, salt, freshly ground black pepper, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spinach-artichoke-frittata/ (may not work)