Spinach Artichoke Frittata
This spinach artichoke frittata is full of flavors and textures perfect for a healthy weekend meal. Spinach and artichokes are surrounded in an egg and feta mixture and baked until just set. These squares of frittata are hefty, delicious and filling, and best of all healthy to serve to your family and friends.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
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.
Nutrition
Calories: 114kcalCarbohydrates: 6.65gProtein: 8.72gFat: 14.84gSaturated Fat: 6.116gFiber: 2.2gSugar: 1.69g
Tried this recipe?Let us know how it was!