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.
Find more of our frittata recipes here!
Spinach Artichoke Frittata
Ingredients
- 1 Tablespoon extra virgin olive oil
- 6 large eggs
- 2 cups spinach extra virgin olive oil
- ¾ cup artichoke hearts chopped
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350F.
- Place a large (10 inch wide) nonstick skillet that is oven safe on the stovetop. Heat over medium heat.
- Add the oil to the skillet. When the oil is hot, add the chopped spinach. Cook until the spinach is just tender, approximately 3-5 minutes.
- While the spinach cooking, in a small bowl, whisk together the eggs, cheese, salt, and black pepper. Chop the artichoke hearts.
- When the spinach is just tender, add the artichoke hearts and stir to combine. Then add egg mixture to the skillet. Stir briefly. Let the egg mixture cook until the edges just begin to set, approximately 3-5 minutes.
- Turn off the stove and place the oven safe skillet in the oven. Bake until the eggs are completely cooked through and the frittata is dry to the touch on top, approximately 10-12 minutes.
- Remove the frittata from the oven. Run a rubber spatula around the edge of the frittata to loosen it and either slide it out or flip it onto a plate. Serve immediately.
Added in some Pecorino Romano as well. Hits the spot and quick to prepare