Greek Artichoke-Spinach Frittata

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Ingredients

  • 1 1/2 teaspoons olive oil
  • 2 cups refrigerated hash brown potatoes (such as Simply Fresh)
  • 1 tablespoon Greek seasoning
  • 1/2 cup coarsely chopped drained water-packed artichoke hearts
  • 1 cup tightly packed prewashed baby spinach leaves (about 1 1/2 ounces)
  • 6 large eggs
  • 1/3 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces feta cheese, crumbled
  • 2 Roma tomatoes, thinly sliced

Description

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