8 large eggs

1 Cup of egg whites

1/2 tsp. himalayan salt

1/4 tsp. black pepper

1/2 cup grated parmesan cheese

2 Tbsp. olive oil

5 Cups of spinach

About 14 oz. of frozen artichoke hearts, drained, patted dry and quartered

2 garlic cloves, minced (optional)

Preheat oven to 400 degrees. Place eggs, egg whites, salt, pepper and 1/4 cup of parmesan cheese in a large bowl and whisk to combine. Set aside. Heat the oil in an oven-safe nonstick skillet over medium heat. Add the artichokes, cook until lightly browned, about 6 minutes. Then add spinach and garlic and toss until cooked, about 2 minutes. Pour egg mixture over the vegetables. Sprinkle the remaining 1/4 cup of parmesan cheese. Cook until the eggs at the edges of the pan begin to set, about 3 minutes. Transfer to the oven and bake until the eggs are completely set, about 12 to 15 minutes. Cool in the pan for 5 minutes and then slice into wedges and serve warm. Enjoy!