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!
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.