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.