You are here: Home » Recipes » Spinach-Onion Frittata Spinach-Onion Frittata Recipe by Spry Contributor Yield servings PrintEmail This dish reheats well and makes for excellent leftovers. Ingredients 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry1/2 cup low-fat small curd cottage cheese1 cup egg substitute1 teaspoon dried oregano leaves1/8 teaspoon cayenne1 (14-ounce) can artichoke hearts, drained and coarsely chopped1 cup diced yellow onion1 cup shredded reduced-fat sharp cheddar cheese Instructions Preheat broiler. In a medium bowl, combine spinach, cottage cheese, egg substitute, oregano, salt (if desired), and cayenne. Blend well, stir in artichokes, and set aside. Place a large nonstick skillet over medium heat until hot. Coat skillet with cooking spray and cook onion 6 to 8 minutes or until translucent, stirring frequently. Reduce heat to medium low. Add spinach mixture and spread evenly over bottom of skillet. Cover tightly, and cook 15 minutes or until almost set. (The frittata will be very moist at this point because of all the onion. It will set when the cheese is added.) Sprinkle cheese evenly over all and broil 1 to 2 minutes to melt cheese and finish cooking. Remove from broiler and let stand 5 minutes to allow flavors to blend. Cut into 6 wedges to serve.