Go Back Email Link

Spinach and Artichoke Frittata

Fresh baby spinach, marinated artichoke hearts, Parmesan and mozzarella cheeses baked right into fluffy eggs for the perfect brunch dish!
5 from 3 votes


  • 2 tbsp 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 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese


  • 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.
Tried this recipe?Be sure to tag @thepinkowlkitchen in your creations on Instagram and use the hashtag #pinkowlkitchen!