Clean the Pantry Frittata

An easy meal that is great at cleaning out any leftovers from the fridge is frittata.  My frittata is very basic where I place leftover cooked vegetables, ham, or roast potatoes in the bottom of a 8×8 inch pyrex dish, and top with a beaten egg mixture.  Sometimes, when I don’t have leftover cooked vegetables, I use pantry and freezer staples like frozen spinach and jarred artichokes.  I use very little cheese on top since I tend to serve frittatas with salsa or lots of hot sauce.  I serve this with fresh fruit and roasted sweet potato wedges, or with a simple salad made with salad greens and fresh fruit for a light lunch.

Spinach and Artichoke Frittata

10 oz. frozen spinach
1 4 oz. jar artichokes
3 green onions, sliced
1 T fresh basil, in thin ribbons, optional
4-5 eggs, lightly beaten
2 T milk (any kind)
2 T parmesan or goat cheese

Preheat oven to 350 degrees. Thaw spinach, squeeze water out and drain thoroughly.  Drain the artichokes and chop roughly to smaller pieces. In a large mixing bowl, beat the eggs, milk and add drained spinach, artichoke pieces, green onions and basil.  Salt and pepper to taste.  Pour egg mixture into an 8×8 dish prepared with cooking spray. Sprinkle cheese over top.  Bake until set in the middle, about 30 minutes.

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