A golden, oven-finished frittata loaded with artichoke hearts, spinach, and feta cheese. A Mediterranean egg-based dinner rich in folate and vitamin K.
Preheat oven to 190C (375F).
Heat olive oil in an oven-safe skillet. Saute onion and garlic until soft, 3 minutes.
Add chopped artichoke hearts and spinach. Cook until spinach wilts, 2 minutes.
Beat eggs with salt, pepper, and crumbled feta cheese.
Pour egg mixture over the vegetables. Cook on stovetop 3 minutes until edges set.
Transfer skillet to oven. Bake 12-15 minutes until top is golden and set.
Let cool 5 minutes, slice into wedges, and serve with a side salad.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.