Spinach Artichoke Sheet Pan Frittata

Ingredients

• 10 large eggs (pasture-raised if possible)
• ½ teaspoon sea salt
• ⅓ cup unsweetened almond milk
• 1 teaspoon olive or avocado oil
• 1 cup fresh baby spinach, chopped
• 1 cup cherry tomatoes, halved
• 1 bunch broccolini, roughly chopped
• 6 ounces artichoke hearts, chopped
• 2 tablespoons chives, roughly chopped
• 1 small zucchini, thinly sliced

Method

Step 1

Preheat the oven to 425℉ and line a 8x12 baking sheet with parchment paper.

Step 2

Add the eggs, sea salt, and almond milk to a high-speed blender. Blend just until combined but avoid over mixing which can result in a foamy frittata.

Step 3

Grease the parchment paper and sides of the pan with oil.

Step 4

Scatter the spinach, tomatoes, broccolini, artichokes, and chives out evenly in the pan. Then pour the egg mixture over the veggies.

Step 5

Top the eggs with the zucchini slices.

Step 6

Transfer to the oven and bake for 15-20 minutes, until the egg is completely set.

Step 7

To serve, cut the frittata into squares and enjoy while warm, or store in the fridge and enjoy throughout the week.

Nutritional Information

Nutritional analysis (based on 6 servings): Calories: 156, Total Fat: 10g, Saturated Fat: 3g, Cholesterol: 308mg, Sodium: 383mg, Carbohydrates: 7g, Fiber: 3g, Sugars: 2g, Protein: 12g, Net Carbs: 3g