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Spinach and Artichoke Frittata
Ingredients
  • 10 large eggs
  • ¾ tsp. grated nutmeg
  • ⅔ c. grated Parmesan, divided
  • Kosher salt and pepper
  • 2 Tbsp. olive oil, divided
  • 1 12-ounce package frozen quartered artichoke hearts, thawed and patted dry
  • 4 scallions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 5 oz. baby spinach
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