Spinach, Artichoke & Asiago Frittata


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.

PRINT Spinach Artichoke Asiago Frittata Recipe from MS Word

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
http://www.boomercuisine.com

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8 thoughts on “Spinach, Artichoke & Asiago Frittata

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