Spinach Artichoke Dip Frittata
Whisk together the eggs. Sauté until fragrant and softened about 4 minutes.
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Heat 1 12 teaspoons oil in a Dutch oven over medium-high.
Spinach artichoke dip frittata. Add olive oil and swirl to coat the pan well. 1 garlic clove minced. This Spinach Artichoke Frittata is gluten free GF low carb keto vegetarian and so simple to make.
Stir in the baby spinach and artichokes and let. Pour intothe casserole dish spreading evenly. Add artichokes and 2 garlic cloves.
In another bowl whisk together the eggs egg whites milk. First saute the spinach in a skillet until the spinach is wilted. 1 tablespoon olive oil.
Heat a 10 nonstick oven-proof skillet over medium heat. Serving Instructions Our crustless oven-baked frittata features a generous combination of earthy tender spinach flavorful artichoke hearts savory parmesan and slightly spicy poblano peppers. 1 medium onion chopped.
Add the shallots and garlic and saute stirring frequently for about 2 minutes or until soft and fragrant. In a small bowl combinespinach scallions artichoke red pepper garlic and dill. Stir in onion-spinach mixture and artichokes.
In large bowl whisk eggs crackers seasonings and cheeses. 1 package 8 ounces frozen artichoke hearts. 14 teaspoon dried oregano.
Saute onion several minutes in reserved oil then add spinach until wilted.
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