Eggs are BAE in the Pink Owl Kitchen! We eat eggs, for breakfast, brunch, lunch and dinner in our house. You can do so much with eggs and create so many different dishes with them - what's not to love?! They are tiny little protein powerhouses too - another win! This Spinach and Artichoke Frittata was yesterday's brunch and hubby and I thoroughly enjoyed it!
I love spinach and artichokes together in just about any way you can serve them. This recipe gives me Spinach and Artichoke Dip vibes, but in fritatta form! Frittatas are a go-to breakfast/brunch dish of mine because of the simplicity of the dish. You can cram just about any delicious ingredient you desire into a frittata and serve up a dish everyone will want seconds of in no time.
Making Spinach and Artichoke Frittata
Preheat your oven to 375 degrees F.
Spray a 9 inch pie plate or oven-proof skillet with nonstick cooking spray and set aside.
Heat two tablespoons of olive oil in a medium skillet over medium-high heat. Add in two cloves of chopped garlic and saute until fragrant, about one minute.
Add in one 7.5 ounce jar of quartered and marinated artichoke hearts, drained. Add two large handfuls of baby spinach leaves, about 2 packed cups. Saute until spinach leaves are wilted.
Transfer spinach mixture to prepared baking dish and set aside.
In a medium bowl, beat 8 large eggs with ¼ cup of heavy cream. Add in salt, pepper, garlic powder, onion powder and cheese. Stir until combined.
Pour egg mixture over spinach mixture. Top with more baby spinach leaves if desired. Bake in preheated oven for 35-40 minutes until frittata puffs up and a knife inserted into the middle comes out clean.
What to Serve with Spinach and Artichoke Frittata
You can enjoy this Spinach and Artichoke Frittata all on its own if you desire. It is a star of a dish and certainly hearty enough to be served alone.
Spinach and Artichoke Frittata also pairs perfectly with a side or sausage, bacon or fresh fruit! I love Beyond Meat meatless brat sausage.
You can also serve this frittata up with a side of fluffy pancakes like these Almond Flour Pancakes with Fresh Bluberries!
Storing Spinach and Artichoke Frittata
This frittata can be stored in the fridge in an air tight container for up to 3 days.
You can also bake and freeze your fritata to serve at a later date. This frittata can be wrapped in plastic wrap and foil then placed inside a freezer bag and stored for up to 30 days.
Simply heat your frittata in the oven covered with foil when ready to serve.
You Will Also Love This Homemade Buttermilk Biscuit Recipe!
Spinach and Artichoke Frittata
Ingredients
- 2 tablespoon olive oil
- 2 cloves garlic chopped
- 2 packed cups baby spinach leaves
- 7.5 oz jar artichoke hearts marinated and quartered
- 8 large eggs
- ¼ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat your oven to 375 degrees F.
- Spray a 9 inch pie plate or oven-proof skillet with nonstick cooking spray and set aside.
- Heat two tablespoons of olive oil in a medium skillet over medium-high heat. Add in two cloves of chopped garlic and saute until fragrant, about one minute.
- Add in one 7.5 ounce jar of quartered and marinated artichoke hearts, drained. Add two large handfuls of baby spinach leaves, about 2 packed cups. Saute until spinach leaves are wilted.
- Transfer spinach mixture to prepared baking dish and set aside.
- In a medium bowl, beat 8 large eggs with ¼ cup of heavy cream. Add in salt, pepper, garlic powder, onion powder and cheese. Stir until combined.
- Pour egg mixture over spinach mixture. Top with more baby spinach leaves if desired. Bake in preheated oven for 35-40 minutes until frittata puffs up and a knife inserted into the middle comes out clean.
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