Impress family and friends with this Cheesy Artichoke and Spinach Frittata for your next brunch! This easy egg dish comes together in no time with virtually no effort. It’s packed with hearty spinach, artichoke hearts, and nutty parmesan cheese. Once the fluffy frittata is just shy of being done, we dollop fresh pesto on top and sprinkle with shredded Monterrey jack cheese. Healthy, but totally satisfying!
Artichoke Spinach Frittata
In spite of my recent (unsuccessful) bout with intermittent fasting, I’m a breakfast girl. Most days that means a piece of grainy toast with almond butter and honey, our 5-ingredient granola, or a quick scrambled egg with chicken sausage. However, on the days I do have time to whip up a more elaborate breakfast, I’ll likely be singing the tune of classic buttermilk pancakes (if the kids could choose) or a frittata of some variety (if I can choose).
Today’s Cheesy Artichoke and Spinach Frittata is what veggie breakfast lovers will wax poetic over, and I promise, all you carnivores (that’s me) will sing praises as well. Basically it’s a healthier spin on a classic – spinach and artichoke dip. All of the classic ingredients in a spin dip are there – spinach, artichokes, parmesan, and gooey Monterrey jack cheese.
Unlike spinach and artichoke dip that can be scant on the spinach, we really try to stuff as much in our frittata as we can. Same goes for the artichokes. This frittata is cheesy (but not overly so), packed full of veggies, fluffy, and honestly, just perfect.
Let’s get started!
Ingredients in Cheesy Artichoke Spinach Frittata
Olive or butter. To cook the veggies and to prevent the frittata from sticking to the bottom of the pan, we need to use a little bit of fat. I’ve used both olive oil and butter, and they both work great. Butter adds a little bit more flavor, but olive oil is obviously, a little bit healthier. The choice is yours.
Garlic. This honestly isn’t necessary, but I’ll put garlic in anything, so that’s what I did.
Spinach. Spinach has a tendency to wilt down to nothing FAST, so we use quite a bit – don’t be alarmed. The name is after all, an artichoke spinach frittata, so we’re obviously going to to go heavy on the vegetables. Adjust as you see fit.
Artichokes. Unless I’m using them in a salad, I always buy canned artichokes in water opposed to the marinated artichokes in olive oil. You can buy whole or quartered.
Eggs. Not much to explain here, you’ll need a dozen.
Milk. I use whole milk in my frittatas, but you could also use 2%.
Cheese. We use two kinds of cheese in our artichoke and spinach frittata – parmesan in the frittata and Monterrey jack on top of the frittata. I love parmesan for it’s nuttiness, and Monterrey jack is the perfect melting cheese (I actually prefer it over mozzarella).
Pesto. At the very end of the cooking process, we dollop the top of the frittata with pesto. You can of course use homemade pesto, but we just use our favorite store-bought pesto and then use the leftovers for Baked Cauliflower Gnocchi or our 5-Ingredient Crispy Salmon with Pesto and Cauliflower.
Let’s make a frittata
Make the base. Add eggs, milk, parmesan cheese, and salt to a medium bowl. Whisk to combine.
Cook the spinach. Heat a large 12-inch cast-iron skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Sauté just until the garlic is fragrant, you don’t want it to burn! Add in 4 cups of spinach. Continue to sauté until the spinach is wilted. Add the remaining spinach and some chopped artichokes and sauté until the spinach is slightly wilted.
The reason we add the spinach in two batches is because spinach wilts considerably once it hits heat. I want this frittata to be super heavy on the veggies, so sautéing the spinach until wilts and then adding spinach again just before pouring in the egg mixture helps to keep some of the structure of the spinach, if that makes sense.
Pour in egg mixture. Let the eggs sit for 1 minute. While using a hot pad (cast iron skillet handles get HOT), tilt the pan slightly towards you, and use a spatula to push the cooked egg forward and let the uncooked egg come down. Do that on all four sides of the skillet. Use the spatula to spread the spinach evenly over the mixture if it isn’t already. Neslte the remaining whole artichokes on top.
You don’t HAVE to do this step, but it helps the artichoke and spinach frittata cook a little bit faster. If you’re nervous, just pop it into the oven after letting the frittata sit over the flame for one minute.
Place in the oven and bake for 20-25 minutes until puffed and golden brown.
Finish it off! Pull the frittata out and dollop the pesto around the top. Cover with cheese. Bake another 5-7 minutes until the cheese has melted. Garnish with fresh basil and black pepper.
Can I make this in advance?
So for this particular frittata, I don’t recommend making it more than 3-4 hours in advance. Cooked spinach has a tendency to turn brown after sitting for a longer period of time, so I prefer to serve it fresh. I also prefer it to be served warm or hot.
You could bake it off a few hours in advance and then let it cool to room temp. Right before serving, dollop with pesto, sprinkle with cheese, and bake.
Substitutions and Tips and Tricks for Recipe Success
- Be sure to pat artichokes dry with a paper towel. You don’t want any excess moisture in the frittata.
- Once you pour the eggs in, turn the heat down to medium-low and gently cook the eggs until they start to set. If you keep the heat too high, the bottom will get too crispy and brown,
- If you want to save calories, you can leave the frittata as is and omit the pesto and Monterrey jack cheese.
- Swap out low-fat mozzarella for Monterrey jack.
- Don’t bake too long! The frittata is finished cooking when it’s puffed up and golden brown on top.
- If you HAVE to have meat in the spinach frittata, you could add in cooked bacon or sausage.
For more easy brunch/breakfast ideas, don’t miss these recipes!
- If you’re into mini frittatas on the go, these 5-Ingredient Broccoli Cheddar guys are a favorite!
- Want something on the sweeter side? This Blueberry and Cream Cheese Stuffed French Toast is out of this world delicious.
- If you’re looking for something a little more rich, our Quiche Lorraine will fit the bill perfectly. This gooey, creamy quiche is probably one of my favorite things on the planet.
- Our fluffy French toast with Nut Granola is also a great sweet brunch option and it’s dairy-free!
- 14.5 oz canned quartered artichoke hearts, drained
- 12 large eggs
- 1/2 cup milk (whole or 2%)
- 1/2 cup grated parmesan cheese
- 1/2 tsp kosher salt
- 2 tsp olive oil
- 2 large garlic cloves, minced
- 6 cups baby spinach, divided
- 1 cup monterrey jack cheese
- 3 tbsp pesto
- Mixing bowl
- Cast iron skillet
- Preheat oven to 375 degrees.
- Add eggs, milk, parmesan cheese, and salt to a medium bowl. Whisk to combine.
- Pat artichokes dry with a paper towel. You want them to be very dry so they don't add any more moisture to the frittata. Chop half of the artichokes. Leave the other half whole.
- Heat a large 12-inch cast iron skillet to a medium heat. Add olive oil. Once the oil is hot, add the garlic. Saute 30 seconds. Add 4 cups of spinach. Continue to saute until wilted. Add the remaining spinach and CHOPPED artichokes and saute until the spinach is slightly wilted.
- Pour in egg mixture and turn the heat down to medium-low. Let the eggs sit for 1 minute. While using a hot pad (cast iron skillet handles get HOT), tilt the pan slightly towards you, and use a spatula to push the cooked egg forward and let the uncooked egg come down. Do that on all four sides of the skillet until the eggs are just barely set. Use the spatula to spread the spinach evenly over the mixture if it isn't already. Nestle the remaining whole artichokes on top. Place in the oven and bake for about 20 minutes until puffed, starting to turn golden brown on the edges, but still a little jiggly in the middle.
- Pull the frittata out and dollop the pesto around the top. Cover with cheese. Bake another 5 minutes until the cheese has melted and frittata is fully puffed and golden brown on the edges. Garnish with fresh basil and black pepper.