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Easy Artichoke, Spinach, & Herb Frittata | Linda Wagner

Date Added: 11/10/2015    Source:

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  • 6 organic free range eggs
  • 1 4 ounce jar of marinated artichokes, drained
  • 1 broccoli floret chipped fine
  • about 1/2 a cup of leftover TJ’s broccoli slaw left over from this recipe
  • 1 cup baby spinach
  • 4 green onions finely sliced
  • 3 shallots diced
  • 4 gloves garlic, minced
  • 2 Tbs fresh herbs of choice – I used chives and parsley
  • olive oil
  • sea salt & fresh cracked pepper to taste
  • chevre style goat cheese

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