Spinach and Artichoke Frittata

Accessory
7-inch baking dish

Prep Time
20 mins

Cook Time
16 mins

Serves
2

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INGREDIENTS

Olive oil spray

3/4 cup sliced baby bella mushrooms

3 cups fresh spinach

1 teaspoon Mediterranean Spice Blend (see below)

2 large eggs

4 large egg whites

1/4 teaspoon salt

1/8 teaspoon baking powder

1/8 teaspoon garlic powder

1/8 teaspoon pepper

4 ounces quartered marinated artichoke hearts, drained

3 tablespoons shredded Parmesan cheese

1 Roma tomato, diced

Mediterranean Spice Blend

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried marjoram

1/2 tablespoon garlic powder

1 teaspoon crushed red pepper flakes

DIRECTIONS

1. Spray a skillet with olive oil spray and place on the stove over medium-high heat. Add mushrooms and sauté 7 minutes, until they begin to cook down.

2. Add spinach and spice blend and sauté 3 additional minutes, just until spinach has wilted. Drain well of any excess liquid and let cool at least 5 minutes.

3. In a mixing bowl, whisk together eggs, egg whites, salt, baking powder, garlic powder, and pepper.

4.  Spray a 7-inch baking dish with olive oil spray. Add the cooked mushrooms and spinach, as well as the artichoke hearts. Stir in whisked egg mixture and ensure the vegetables are evenly dispersed.

5. Top with the shredded Parmesan cheese and transfer baking dish to the air fryer basket.

325°F air fry 14–16 mins

6. Frittata is done when golden brown and springy to the touch. Serve sliced and topped with chopped Roma tomato.

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Mona’s Tips: This same method can be used to make any type of frittata with your favorite fillings!

Calories per serving: 245 ∙ Fat: 14.5g ∙ Net Carbs: 4g ∙ Fiber: 3g ∙ Sugars: 2g ∙ Protein: 19.5g