Mediterranean Feta & Artichoke Frittata

• 1/4 c feta cheese
• 5 eggs
• 4 artichoke hearts, chopped
• 1 tsp olive oil
• 1 small onion sliced thin
• garlic
• 1 c spinach or other green, chopped
• salt
• pepper
• lemon juice

1. Preheat oven to 350°F (175°C).
2. Sauté chopped onion and garlic in olive oil until softened.
3. Add spinach and cook until wilted.
4. In a bowl, whisk eggs with salt and pepper.
5. Stir in crumbled feta cheese and quartered artichoke hearts into the egg mixture.
6. Pour egg mixture into an oven-safe skillet (cast iron preferred).
7. Bake for 20-25 minutes, or until set and golden brown.
8. Let cool slightly, then squeeze with lemon juice before serving.

Note: I replaced the spinach with some herbs and some sliced snap peas. They gave it an extra layer of flavor. I also carmelized the onions.