Artichoke Spinach Frittata - cooking recipe

Ingredients

1 cup egg substitute (equivilant to 4 eggs)
1 medium onion, chopped
6 single wheat saltine crackers
2 (6 ounce) jars marinated artichoke hearts, drained and chopped
8 ounces grated reduced-fat sharp cheddar cheese
8 ounces grated mozzarella cheese
5 ounces fresh spinach, chopped and dried
red pepper flakes or hot sauce
salt and pepper
oregano

Preparation

Drain artichoke hearts, reserving 1 TB oil.
Saute onion several minutes in reserved oil then add spinach until wilted.
In large bowl, whisk eggs, crackers, seasonings and cheeses.
Stir in onion-spinach mixture and artichokes.
Pour evenly into 1-1/2- 2 quart pan sprayed with PAM.
Bake at 325-350 1 hour or until center is set and top is lightly browned.
Serve warm or at room temperature.