Easiest Way to Make Spinach Zucchini Frittata

Artichoke Frittata

In bowl, combine cheese, parsley, eggs, spinach, salt, pepper and nutmeg;

Recipe Summary Artichoke Frittata

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Ingredients | Spinach Zucchini Frittata

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)

1 bunch green onions, chopped

9 eggs, beaten

1 pound sharp Cheddar cheese, grated

14 saltine crackers, crumbled

½ cup chopped fresh parsley

2 cloves garlic, minced (Optional)

1 dash hot pepper sauce (such as Tabasco®)

salt and ground black pepper to taste

Directions

Preheat oven to 325 degrees F (165 degrees C).

Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.

Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.

Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Info | Spinach Zucchini Frittata

prep: 15 mins cook: 45 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Artichoke Frittata

100+ Breakfast and Brunch Recipes, Eggs, Frittata Recipes,