Frittatas can be quickly prepared like an open face omelet or baked like a quiche or souffle. This recipe is for the baked variety which can also be served cold and makes a delectable, savory meal that can be served any time of the day. I like to add fresh fruit as an accompaniment. This recipe is lower in fat and heart healthy, gluten-free and also a good diabetic meal option.
Spinach, Artichoke & Asiago Frittata
Yield: 6 servings
1 qt Egg Beaters™ or equivalent
1 ½ cups fresh baby spinach
1 cup quartered artichoke heart water packed (drained)
1 cup shredded medium Asiago cheese
1 cup medium diced sweet red pepper
¾ cup of pulverized Rice Chex™ cereal
1 teaspoon of sea salt
1 teaspoon of E.V.O.O.
1 teaspoon of oregano
1 teaspoon granulated garlic
½ teaspoon fresh ground black pepper
Use a blender or immersion hand mixer to pulverize the Rice Chex™ cereal. Coat a casserole dish or baking pan with the olive oil. Mix eggs, seasonings and cereal, pour into baking dish. Add remaining ingredients reserving 2 tablespoons of the cheese to sprinkle on top before baking. Bake in a preheated 350° F. oven for 55 minutes or when a knife comes out clean when inserted into the center.
Serving suggestion: Serve hot or chilled with fresh fruit.
© 2010 Aron David Bradley