Artichoke and Spinach Frittata
- ½ lb Sliced Mushrooms
- 1 Cup Chopped Onion
- 1 Tablespoon Vegetable Oil
- 1 10 oz. Package of Frozen Spinach
- 7 Eggs
- 2 – 6 oz. Jars Marinated Artichoke Hearts (drained)
- 1 ½ C Sharp Cheddar Cheese, Grated
- Preheat oven to 350 degrees.
- Thaw and drain spinach. Sauté mushrooms in vegatable oil with onions.
- Beat eggs slightly and combine with cheese and remaining ingredients.
- Bake covered in 1 ½ quart casserole for 45 minutes.