SPINACH, ARTICHOKE, AND CRAB FRITTATA

This is an old recipe from Eggland's Best Eggs. The photo is also from Eggland's Best.

1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
8 Eggland's Best eggs (large)
1/2 teaspoon salt, optional
1/2 teaspoon pepper
1/2 cup light sour cream
2 cups shredded low-fat cheddar cheese
1 box (10 oz) frozen chopped spinach, thawed and drained
1(13.75 oz) can quartered artichoke hearts, drained
1 cup crab meat1/4 cup fresh parsley, chopped 

Preheat oven to 350 degrees F

In a 12″ oven proof skillet, saute onion and garlic in olive oil for 3-5 minutes or until onions are soft.

In a large bowl, beat eggs, salt and pepper until foamy; stir in sour cream, cheddar cheese and spinach. Fold in artichokes and crab meat. Pour egg mixture into skillet, stir to combine all ingredients, and sprinkle with parsley.

 

Bake for 30-35 minutes or until eggs are set; allow to cool 5
minutes before serving.

Yield: 8 servings
Per serving: 186 calories, 8g fat (6g sat), 10g carbs, 4 g fiber, 20 g protein