Sausage, Spinach & Artichoke Frittata with Parmesan

Directions

1. Preheat an ovenproof skillet over medium-high heat.
2. Thinly slice the yellow onion into half rings.
3. Add oil to the hot skillet and cook the onion until it’s soft, about 5 minutes, stirring occasionally.
4. Wash and dry the spinach, then peel and mince the garlic. Add spinach in batches, letting each batch wilt before adding more, then stir in garlic and Italian seasoning; transfer the mixture to a medium bowl.
5. In a separate bowl, whisk the eggs with salt and pepper and set aside.
6. Wipe the skillet clean, return to medium-high heat, and brown the sausage meat, breaking it apart as it cooks, about 5 minutes.
7. Heat the oven to broil on high and position a rack under the broiler.
8. Slice the artichokes thinly and stir them into the sausage and spinach mixture in the skillet.
9. Pour the egg mixture into the skillet and cook on medium-low, lifting the edges to let uncooked egg flow underneath, until the bottom and sides are set but the top is still runny, about 5–7 minutes.
10. Grate Parmesan finely.
11. Sprinkle Parmesan over the frittata and broil until the top is set, about 2–3 minutes. Slice into wedges to serve.