I love making frittatas for breakfast or brunch because they look so elegant even though they are so easy to make.  They are an inexpensive way to feed a crowd and baking them requires very little care and attention. Spinach and artichoke are a classic pairing and work well in this recipe by providing a nice flavor without being overpowering. This recipe can also be made in advance and popped in the fridge until you are ready to bake it. Just add an extra 5 minutes of cooking time.

• Ingredients
• 1 dozen eggs
• 1 cup milk
• 1 tablespoon butter
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 1 cup artichokes packed in oil or water
• 1 cup spinach, chopped
• 1 cup shredded cheese (gouda, feta, cheddar)
• 1 teaspoon seasoning salt
• 1 teaspoon dried oregano
• Fresh pepper to taste

Directions:

Preheat your oven to 400 degrees. Place a large pan over medium heat and add the butter. Saute the onions and peppers in the butter for 5 minutes until soft. Drain the artichokes and chop. Add the spinach, artichokes and spices to the pan and cook for a few more minutes until everything is heated through. Meanwhile in a large bowl, beat the eggs and milk together until fluffy. Add the cheese and the veggies from the pan into the bowl and combine. Grease a casserole dish with butter or cooking spray and pour the whole mixture into the dish. Place in your oven on the middle rack. Bake for 15 minutes until set.