Spinach Artichoke Frittata Recipe
There are many flavor combinations that are beloved classics for a reason: peanut butter and jelly, buffalo sauce and blue cheese, chocolate and mint, and more. One of our favorites is spinach and artichoke. This veggie-forward flavor combination is most popular as a dip, but in reality, it can be used in many different formats: pizza, pasta, salad, pastries, chicken, sandwiches, etc.
Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for spinach artichoke frittata. This egg bake will feed a crowd without much preparation, making it ideal to serve at family brunch, baby showers, or even on football Sundays. We love a recipe that doesn't require hours of prep, or a lenghty cook time — this one comes together in less than 40 minutes. Serve it alongside some bacon, fruit salad, croissants, or whole wheat toast for a complete spread. You and your guests will not be disappointed!
Gather your ingredients for this spinach artichoke frittata
To make this spinach artichoke frittata, you can start by gathering your ingredients. For this recipe, you will need olive oil, baby spinach, eggs, whole milk, salt, pepper, quartered artichoke hearts, and goat cheese.
Sautée the spinach until wilted
Before you do anything else, preheat the oven to 350 F. Then, heat a 12-inch, oven-safe skillet over medium heat. Add the olive oil, and once hot, add in the spinach. It may seem like a lot of spinach, but it wilts down pretty quickly. Sautée and stir the spinach until it is all wilted, which takes about 5 minutes.
Beat eggs, and mix with remaining ingredients
In a large bowl, add in the eggs, and beat them well. Then, add in the milk, salt, pepper, drained artichoke hearts, and crumbled goat cheese. Using a large wooden or silicone spoon, stir this mixture, until it is combined.
Bake the frittata, and serve
Next, pour the egg mixture into the skillet with the wilted spinach. Be sure to stir the spinach into the egg mixture. Carli notes "the spinach may stick to the bottom of the skillet, so using a spoon, scrape the spinach from the bottom of the pan, and stir it into the egg mixture". Then, place the skillet in the preheated oven to bake for 20 to 25 minutes. You will know the frittata is done when it barely jiggles when jostled. Make sure to allow it to cool for at least 20 minutes before slicing.
- 2 tablespoons olive oil
- 5 ounces baby spinach
- 12 eggs
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 15-ounce can quartered artichoke hearts, drained
- 4 ounces goat cheese, crumbled
- Preheat oven to 350 F. In a 12-inch, oven-safe skillet over medium heat, add the olive oil. Once hot, add the spinach. Stir until wilted down, about 5 minutes.
- In a large bowl, whisk the eggs. Add the milk, salt, pepper, artichoke hearts, and goat cheese. Stir to combine.
- Pour the egg mixture into the skillet with the spinach. Stir to release the spinach from the bottom of the pan, and evenly incorporate it into the egg mixture.
- Place the frittata in the oven, and bake for 20 to 25 minutes. Let cool for at least 20 minutes before slicing, and serving.
| Calories per Serving | 198 |
| Total Fat | 13.1 g |
| Saturated Fat | 4.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 248.0 mg |
| Total Carbohydrates | 7.5 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 1.6 g |
| Sodium | 391.5 mg |
| Protein | 13.5 g |
