Spinach Artichoke Frittata
This Spinach Artichoke Frittata is the best breakfast, brunch or dinner! This 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 crazy delicious!
Servings: 4 Servings
Calories: 223kcal
Ingredients
- 6 large eggs
- 2 tbsp half and half
- ½ tsp crushed red pepper flakes
- ½ tsp garlic powder
- kosher salt to taste
- black pepper
- 2 tbsp 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.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 5g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 286mg | Sodium: 321mg | Fiber: 2g | Sugar: 1g
