Spinach and Artichoke Frittata

This is a perfect, healthier way to enjoy spinach and artichoke flavor! I love that I can make this for dinner and have it for breakfast the next day. I use frozen artichoke hearts, but you can also use fresh, just plan some extra time to cook them first. This takes 30 minutes to bake, but only 15 minutes to prep, making it easy for busy weeknights.

Serves 4 | Vegetarian, gluten-free | Less than 45 minutes

  • 1 tbsp olive oil
  • 1/4 red onion, diced
  • 1 tbsp minced garlic
  • 6 oz frozen artichoke hearts, microwaved (chopped or left whole per your preference)
  • 4 cups baby spinach
  • 10 eggs
  • 1/3 cup milk or half and half
  • 1/2 tsp sea salt, divided
  • 1/2 cup mozzarella cheese
  • 1/4 cup feta cheese
  • Black pepper
  • 2 tbsp chopped fresh basil, plus more for topping
  • Red pepper flakes

Preheat your oven to 375 degrees F. Heat olive oil in an oven-proof skillet over medium high heat. Add onion, garlic and artichokes, sprinkle with 1/4 tsp salt and a few cracks of black pepper, and cook for 5 minutes until slightly browned. Add the spinach and stir until just wilted, about 30 seconds. Turn off the heat and empty everything onto a plate to cool slightly.

In a large bowl, whisk the eggs, milk, remaining salt and a few cracks of black pepper together. Add the basil, cheese and artichoke mixture from your plate and stir to combine. Pour everything back into the skillet and bake for 30 minutes or just until set. She ready to serve, sprinkle with fresh chopped basil and red pepper flakes. Add additional salt and pepper to taste.

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