This flavorful Spinach Artichoke Frittata is a perfect make ahead recipe to have on hand as a grab and go breakfast, cut into bite size pieces for a healthy appetizer, or paired with a salad as a light lunch or dinner. I love the flavor and texture of the artichoke hearts, and the spinach is a great way to get in some of your greens for the day.
While cook time for this frittata is 45 minutes, it will only take you 10 minutes to get it in the oven. Preheat the oven and grease an 8×8 baking dish. Next, drain marinade from 1 jar of artichokes into a frying pan. Drain remaining artichokes and discard the liquid. Chop all of the artichoke hearts into small pieces.
Now in a frying pan over medium heat, add the chopped artichokes, onion and garlic. Cook until the onion is soft, for about 5 minutes. While artichokes are sauteeing, whisk eggs in a bowl. Stir in the remaining ingredients. Add in the artichoke mixture and combine until incorporated.
Pour the mixture into the prepared baking dish. Bake it for 45 minutes or until the top is golden brown. You can enjoy this spinach artichoke frittata warm or at room temperature. If you’re meal prepping, when you’re ready to eat the frittata, pop it in the microwave for a minute or two to reheat it.
- Preheat oven to 350°
- Drain marinade from 1 jar of artichokes into a frying pan. Drain remaining artichokes, discard liquid, and chop all artichoke hearts into small pieces.
- In a frying pan over medium heat, add chopped artichokes, onion and garlic. Cook until onion is soft, for about 5 minutes.
- While artichokes are sauteeing, whisk eggs in a bowl. Stir in oregano, parsley, chopped spinach, parmesan cheese, cheddar cheese, salt, pepper and hot sauce (if desired). Add in artichoke mixture and combine until incorporated.
- Pour everything into a greased 8x8 baking pan.
- Bake frittata for 45 minutes, until set and golden brown.
- Let cool, and enjoy warm or at room temperature
Find more yummy breakfast recipes here. If you are looking for egg recipes, this Sausage, Egg, and Cheese Breakfast Bake is another versatile recipe. And this copycat recipe for Starbucks’ Bacon Gruyere Egg Bites is one of my favorites!
BarbaraMarch 19, 2019 at 6:17 pm
Don’t get me wrong… it actually a 5-star rating!!! BUT, was forced to take 1-star away CAUSE THE PORTION SIZE WAS “ONE”. =) Funny thing, I ate it with ~1/2 cup of mash-cauliflower for breakfast and it kept me satisfied till lunch. As I was making it, I thought for sure it was going to be too much artichoke and its flavor be over powered by them… WRONG. All the flavors blended nicely and it is soooo yummy!! I’m not a fan of cooking, but this recipe is extremely easy.
Carol McDonoughApril 21, 2019 at 12:52 pm
I made the Spinach Artichoke Frittata for my family last evening. It was supposed to be Easter morning breakfast before church but my husband and I could not wait to try it! Very delicious! Enjoying it for breakfast now:)
I used less artichoke and more spinach since I needed to use up some spinach. Love having a new breakfast casserole that meets my Keto criteria. Four weeks and 12 pounds lost thanks to your informative book! Had a stall for a couple of weeks but I seem to be back on track. Thank you for your continued support via this website and congratulations on your weight loss and continued popularity of your book!
CatherineJune 24, 2019 at 8:41 pm
I am a little confused as to where I add in the artichoke? I’m assuming it’s with the other ingredients into the eggs but I don’t see it listed here unless I am totally missing it! Thank you for any help!
SuzanneDecember 11, 2019 at 7:16 am
Great question! I edited the recipe to be more clear. You add the artichoke mixture into the egg mixture and combine them to form the frittata.
Tami WallaceAugust 1, 2019 at 2:33 pm
Wonderful flavor and easy to make!
ByeniaNovember 13, 2019 at 5:53 am
Made this tonight and it was excellent. 🙂 I had a 14 oz. jar of Mezzetta grilled artichoke hearts so used it (and some its oil), switched the onion out for part of a shallot, added some bacon (since we had some leftover), used a little dried parsley in place of fresh (and also did add in the optional hot sauce), switched out the cheddar for 4 oz. of feta, and placed some sliced grape tomatoes on the top. Cooked up in exactly 45 minutes, as stated. Partner and I went back for seconds. Would definitely make again. Very tasty!
SuzanneDecember 11, 2019 at 6:17 am
That sounds delicious. I love when people can take a recipe and make it unique to their tastes! Enjoy.