In a medium sized mixing bowl add eggs, half and half, crushed red pepper flakes, granulated garlic, kosher salt and black pepper. Whisk together until smooth and combined, set aside.
Set a 10-inch skillet over medium heat and add olive oil. Once the oil is hot add in the baby spinach and artichokes. Saute for a few minutes just until the spinach starts to soften.
Pour in eggs and 1/4 cup of the cheese and stir to combine. Smooth the egg mixture and let it cook for about 2 minutes or until the edges are set but the middle is still pretty loose.
Turn your broiler in your oven on high and move the rack 3 spaces down from the top. Sprinkle the remaining Parmesan cheese onto the eggs and put the skillet under the broiler. Broil just until the egg is set at the top and the frittata is slightly browned.
Serve hot or room temperature.
Recipe by Farmgirl Gourmet at https://www.farmgirlgourmet.com/2016/04/spinach-artichoke-frittata.html