2 packages frozen spinach
2 packages frozen artichoke hearts
3 eggs
1 cup grated parmesan cheese
1 clove garlic
1/2 tsp. salt
olive oil

Directions

Mince garlic clove and saute in olive oil. Stir in artichoke hearts and blend well. Be sure frozen artichoke hearts are well heated and coated in oil.

Defrost spinach in glass bowl in microwave. Remove, drain excess liquid, and fold in eggs and parmesan until well blended.

Blend garlic/artichokes into spinach/egg/cheese mash.

Spread the 'batter' into a 9" by 9" pan.

Bake at 325 degrees for 25 minutes. Don't over cook, but don't take it out if the frittata still looks "runny."

Allow to cool for 10-15 minutes. Cut into 3" squares (9 servings). Can be re-heated in the microwave just prior to serving.

Note: You can substitute equivalent amounts of fresh spinach and bottled artichoke hearts if you prefer. Also, there are many variations on this recipe that suggest adding diced peppers, bacon, ham, sausage, etc. The taste is very different with those additions, however.

This is a tasty side dish to serve with a leg of lamb, but can also be served as a "quiche" at brunch with fruit and a variety of muffins.