Greek Artichoke-Spinach Frittata

Ingredients

• 0.5 cup water-packed artichoke hearts drained coarsely chopped
• 1.5 ounces tightly prewashed baby spinach leaves packed
• 0.3 teaspoon pepper black freshly ground
• 6 large eggs 
• 0.3 cup milk fat-free
• 2 ounces feta cheese crumbled
• 2 cups hash brown potatoes fresh refrigerated (such as Simply )
• 1.5 teaspoons olive oil 
• 2  roma tomatoes thinly sliced
• 1 tablespoon greek seasoning 

Equipment

• frying pan
• whisk
• broiler

Directions

1. Preheat broiler.
2. Heat oil in a 10-inch cast-iron skillet over medium heat.
3. Add hash browns; sprinkle with Greek seasoning, and saut 4 to 5 minutes or until lightly browned.
4. Add chopped artichokes, and cook 2 minutes or until thoroughly heated. Stir in spinach, and cook 2 minutes or until spinach wilts, stirring frequently.
5. Separate eggs, reserving 4 egg yolks for another use.
6. Combine remaining 2 egg yolks, whites, and milk, stirring with a whisk.
7. Pour egg mixture over potato mixture.
8. Sprinkle with pepper and feta cheese. Arrange tomato slices over feta. Cook over medium heat 3 to 4 minutes or until edges are set.
9. Place frittata under broiler, and cook 4 to 5 minutes or until center is set and top begins to brown.
10. Cut into 8 wedges.