Spinach Artichoke Frittata | Recipe Wisdom

Ingredients

• 2 green onions
• 1 medium garlic clove
• 1 15-ounce can quartered artichoke hearts
• 8 large eggs
• ½ teaspoon dried oregano
• Freshly ground black pepper
• ½ cup sour cream or crème fraîche, plus more for serving
• ¼ cup shredded Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 6 cups baby spinach leaves, loosely packed (chopped if leaves are large)*