Another First - Fritatta!

I got to use my brand new cast-iron skillet this morning and it was a success! I've been wanting to make this recipe for Spinach & Artichoke Fritatta from In Good Taste Blog for a very long time! It was originally posted on that site a year and a half ago and I remember finding it and drooling just reading it. One weekend I was even tempted to buy a cast iron skillet to make it, but then decided against it. This morning, though, I finally made it! And it was definitely worth the wait!

Ingredients:
- 1 tbsp olive oil
- 1 small onion, sliced
- 4 eggs, beaten
- 4 egg whites, beaten
- 1/2 cup canned artichoke hearts, chopped
- 1 cup fresh baby spinach, washed and stems trimmed
- 1/4 cup freshly grated Parmesan cheese (I used pecorino)
- salt and pepper, to taste

Directions:
- Preheat oven to 350 degrees.
- In a small skillet, heat 1 tbsp olive oil over medium-high heat and sautee onions until they've started to caramelize into a deep, golden-brown color. Remove from heat and set aside.
- In a separate bowl, combine eggs and egg whites. Beat lightly until eggs are fully combined; stir in spinach artichoke hearts, onions, and half of the cheese into the mixture until all ingredients are blended.
- Spray skillet with PAM and pour egg mixture in. (The recipe said to use a 10" skillet. Mine is 12" so that's what I used).
- Place skillet on stove top over medium-high heat and cook until the bottom of the fritatta has set but the top is still jiggly.
- Top with remaining Parmesan cheese and place in oven. Bake for 20-25 minutes, until the fritatta is set and begins to brown.

This makes about 4 servings at 5 PointsPlus/serving and is delicious! I topped mine with a little bit of sour cream and salsa. And it even tasted good cold! So excited to have my new skillet and for breaking it in with this awesome brunch recipe!

Mmm... straight from the oven and ready to dig in!