For a healthy frittata full of cheese and vegetables, give this spinach and artichoke frittata a try. Wilted spinach and artichokes are surrounded by feta cheese and whisked eggs with lemon.
Bright, tangy, and light, this dish is surprisingly filling. You’ll want to serve this the next time you need a quick and easy meal on the weekend.
This dish is zippy—the lemon, feta, and artichoke have a little bite that is balanced by the eggs and spinach. Try having this with a strong espresso for a little kick, or something refreshing, like an iced tea or lemon water. A meal with spinach artichoke frittata will get your morning going!
You won’t be using fresh artichokes here. Look for artichokes in water for this dish. Make sure that you strain the artichokes well. You don’t want to add extra water to the dish if possible.
What You Need To Make a Spinach Artichoke Frittata
The ingredients you need to make this spinach artichoke frittata include artichoke hearts, eggs, spinach, lemon, feta cheese, olive oil, salt, and pepper. You can substitute the feta cheese for ricotta cheese if you want something a little less sharp than the feta.
If you do substitute ricotta, make sure you whisk it well into the egg mixture. If you are using feta but aren’t sure which kind to use, I recommend looking for cow’s milk feta cheese. These are typically milder and have a less pronounced flavor than sheep’s or goat’s milk cheese.
- Artichoke hearts
- Large eggs
- Feta cheese
- Olive oil
To make this dish, you need a small casserole dish, a non-stick skillet, a whisk, a bowl, a strainer, a zester, a knife, and a cutting board.
If your non-stick skillet is oven-safe and 8 inches, you can also make the entire dish in the skillet. Just be sure you remove the skillet from the oven that you use a mitt—I have too often forgotten that the handle gets hot!
How To Make a Spinach Artichoke Frittata
Sauté the spinach: Heat the oil in your skillet on medium heat. While the pan heats, roughly chop your spinach. When the pan is heated, add the spinach, salt, and pepper, stirring occasionally until the spinach has wilted.
Prepare the feta and artichokes: Strain your artichokes. Crumble the feta, if it is not already crumbled.
Prepare the eggs: Whisk your eggs, lemon zest, salt, and pepper until smooth.
Fold in the spinach and feta.
Bake the frittata: Add the eggs and spinach to a prepared casserole dish.
Add the artichokes.
Bake in a 375ºF oven for 25-35 minutes or until the eggs have set.
Serve: Slice and enjoy!
Can I make this recipe in advance?
This dish is best served right after it is made. However, it can be made up to a day in advance and rewarmed in the oven.
Can add anything else to this dish?
Definitely! You can also add scallions, onions, or shallots. If you want something that takes this dish closer to a Mediterranean salad, add a few slices of roasted red peppers.
I want to make this dish creamy. What else can I do to make it richer?
For a dish that truly resembles a spinach artichoke dip, add a little cream and substitute half of the feta for cream cheese.
Three cups of spinach seem like a lot! Do I need that much?
Yes, spinach cooks down a lot—it’s mostly water! So err on the side of making more spinach than you think you need.
Spinach Artichoke Frittata
- 3 cups of spinach
- 4 oz jar of artichoke hearts in quarters
- 6 large eggs
- 1 Lemon
- 3 oz feta cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
- Preheat the oven to 375ºF.
- Roughly chop 3 cups of spinach
- Heat a skillet on medium heat. Add 1 tablespoon oil, chopped spinach, ¼ teaspoon salt, and ¼ teaspoon ground pepper. Stir occasionally until wilted.
- Strain the strain artichokes.
- Crumble 4oz of feta.
- In a bowl whisk the eggs, zest of one lemon, ¼ teaspoon kosher, and ½ teaspoon ground pepper.
- Fold in spinach and feta.
- Add the egg mixture to a prepared casserole dish.
- Add the artichokes.
- Bake for 25-35 minutes.
- Slice and enjoy.
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