Spinach Artichoke Frittata highlights classic flavors in a quick and simple frittata. Perfect for breakfast or brunch, this recipe is ready in just 20 minutes!
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If I am going to make breakfast, I want it to be delicious. But I also do not want to wake up really early to make it, either. No sacrificing sleep here! So simple and fast but delicious is what I aim for. A frittata is very similar to an omelette, except the ingredients are mixed throughout the egg and it is flat. It is a great way to cook for a crowd without having to make individual omelettes or scrambles. Easily double or triple up on the recipe and cook in a baking dish or batches as needed.
Spinach artichoke dip is an obsession of mine, especially lately. Since I cannot eat it constantly (even though I really want to) I have been working the same flavors into different recipes. This Spinach Artichoke Frittata highlights spinach, artichoke hearts, and Parmesan cheese in an incredibly simple and fast recipe.
This Spinach Artichoke Frittata is gluten free (GF), low carb keto, vegetarian, and so simple to make! First saute the spinach in a skillet until the spinach is wilted. Whisk together the eggs with the salt, black pepper, and cheese. Add the diced artichoke hearts and the egg mixture to the skillet and cook just until the sides are starting to set. Then transfer the skillet to the oven and cook at 350F until firm on top.
Fresh, grated cheese is the best to use here. Spinach seems to cook down to NOTHING! So 2 cups of fresh spinach chopped might look like a lot at first, but it will seem normal once it is cooked down.