This Spinach Artichoke Frittata is the best breakfast, brunch or dinner! This easy frittata is packed full of chopped baby spinach, marinated artichokes and sharp Parmesan cheese. The whole dish is ready in less than 30 minutes and so delicious!
Why I Love this Recipe
This frittata is the type of frittata that just screams breakfast or dinner. It’s packed full of chopped baby spinach and marinated artichokes. It gives you that “spinach artichoke dip” flavor but in eggy frittata form. If you don’t have shaved Parmesan grated Parmesan will work. However, just make sure to use a good quality Parmesan so you get a nice little bite of sharpness. I also opted to add a little crushed red pepper because breakfast should always start with a little heat.
This dish works for a 10-inch skillet but can easily be adjusted to use in a 12-inch skillet. Just add a few more eggs, spinach, and artichokes. Also, if you’re short on time frozen spinach can easily be used in place of fresh!
Ingredients & Substitutions
- Eggs
- Milk
- Fresh baby spinach
- Marinated artichoke hearts
- Parmesan cheese
- Spice: crushed red pepper flakes, garlic, salt and black pepper
How to Make
Whisk together the eggs, milk, and spices. Saute the spinach and artichokes in a small amount of olive oil. Pour the egg mixture over the spinach and top with grated parmesan cheese. Cook for about 2 minutes. Put under the broiler to set the egg and top with more parmesan cheese before serving.
Tips & Tricks
- Add minced shallot or onion for a more savory frittata
- Substitute feta, asiago, or goat cheese for the parmesan cheese
- Store cooked frittata in an airtight container in the refrigerator for 2-3 days.
Spinach Artichoke Frittata
Ingredients
- 6 large eggs
- 2 tablespoons half and half
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon granulated garlic
- Kosher salt and pepper - to taste
- 2 tablespoons olive oil
- 1 cup chopped fresh baby spinach
- 1 small jar marinated artichokes - chopped
- ⅓ cup shredded Parmesan cheese
Instructions
- 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:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I make breakfast for my whole family every sunday and I was looking for something a little different for this sunday and I think this is going to be the perfect addition. It looks so good it might be a good way to convince the kids to eat spinach! Thanks for sharing!