Start your day off right with my Spinach Artichoke Frittata! This easy-to-make recipe is packed with protein and healthy greens that will leave you feeling satisfied and energized. Made with just a few simple ingredients, it's perfect for meal prep or a brunch gathering with friends and family.
While spinach and artichokes are available year-round, frittatas are a popular brunch dish that can be served during any season. This Spinach Artichoke Frittata especially fits for spring gatherings such as Easter and Mother's Day brunches. It's also a great recipe to have on hand for meal prep during busy weeks or as a vegetarian-friendly option for any breakfast or brunch occasion.
I wanted to add this recipe to my blog because I often find brunch recipes to be heavy on carbs and it’s always nice to have a low-carb, protein-packed option included in the mix. This frittata would pair perfectly with my Cherry Tomato Caprese Salad and my favorite New Orleans Inspired Bloody Mary.
- 🍳 What is a Frittata?
- 🥬 Wholesome and Balanced Ingredients for a Delicious Frittata
- 🔪 Step-by-Step Instructions for Making a Mouthwatering Spinach and Artichoke Frittata
- 🧀 Tasty Ideas for Substituting Ingredients in Your Frittata
- 📖 Ways to Add Variety to Your Frittata
- 🍽 Essential Tools
- 🍲 How to Store and Reheat Your Frittata for Later
- 💭Top tip
- 💬 FAQ
- 🥞 More Delicious Breakfast Ideas to Start Your Day
- 🍹 Brunch Cocktails to Pair Perfectly with This Dish
- Spinach Artichoke Frittata
- ♨️ Food safety
🍳 What is a Frittata?
A frittata is an Italian egg-based dish that is similar to an omelet or crustless quiche. It is typically made by whisking together eggs with various ingredients, such as vegetables, cheese, and meats, and then cooking the mixture on the stovetop until it sets. Frittatas are versatile dishes that can be served for breakfast, brunch, lunch, or dinner, and they are a great way to use up leftover ingredients in your fridge.
🥬 Wholesome and Balanced Ingredients for a Delicious Frittata
As someone with type-2 diabetes, I carefully selected these ingredients to create a delicious and healthy Spinach Artichoke Frittata. The combination of protein-packed eggs, flavorful marinated artichoke hearts, fresh spinach, tangy Greek yogurt, and savory Parmesan cheese makes for a satisfying meal.
- Fresh spinach
- Greek yogurt
- Marinated artichoke hearts
- Shaved Parmesan cheese
- Kosher salt
- Black pepper
- Olive oil
- Minced garlic
See the recipe card for quantities.
🔪 Step-by-Step Instructions for Making a Mouthwatering Spinach and Artichoke Frittata
Now that you have all your ingredients prepared, it's time to start cooking! Follow these step-by-step instructions to make a delicious low-carb Frittata.
In a medium-sized mixing bowl, whisk together the eggs, Greek yogurt, shaved Parmesan cheese, salt, and pepper until well combined.
Chop the shallot into small pieces.
Roughly chop the spinach.
Give the marinated artichoke hearts a rough chop.
Heat a cast iron skillet over medium heat. Add minced garlic and diced shallots to the skillet, and cook for about 1-2 minutes until they become soft and fragrant.
Add the chopped spinach to the skillet and cook until wilted, approximately 2-3 minutes.
Add the chopped artichoke hearts to the skillet and mix them with the other ingredients.
Pour the egg mixture into the skillet with the spinach and artichoke mixture. Using a spatula, gently fold the spinach and artichoke mixture into the eggs until everything is evenly distributed. Cook the frittata over medium heat for 5-6 minutes until the edges start to set.
Place the skillet in the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden.
Allow the frittata to cool in the skillet for a few minutes before slicing and serving.
Helpful Hint: Use a paper towel or clean kitchen towel to gently press and remove any excess liquid from the spinach and artichoke hearts before adding them to the skillet. This will help prevent the frittata from becoming too watery.
🧀 Tasty Ideas for Substituting Ingredients in Your Frittata
There are many ways to customize this recipe to suit your tastes or dietary needs. Here are a few possible substitutions:
- Spinach and Artichokes - Swap them for other greens and veggies such as kale, bell peppers, or mushrooms.
- Greek Yogurt - You can substitute Greek yogurt with sour cream or ricotta cheese for a creamier texture.
- Parmesan Cheese - Feta or cheddar cheese can be used instead for a different flavor profile.
- Dairy-Free - For a dairy-free option, you can use a plant-based yogurt and cheese alternative.
If you're looking for a Vegan option check out this Potato Leek Vegan Frittata Recipe from Nora Cooks.
📖 Ways to Add Variety to Your Frittata
Looking to add some variety? Here are some ideas to try out:
- Mediterranean Style: Swap the Parmesan cheese for feta cheese, add some diced red onions, and use oregano instead of black pepper.
- Italian Style: Add some sun-dried tomatoes, and basil, and swap Greek yogurt with ricotta cheese.
- Mexican Style: Add some diced jalapeños, top with fresh salsa, and serve with avocado slices.
🍽 Essential Tools
- Cast iron skillet
- Cutting board
- Mixing bowls
- Measuring cups/spoons
While this recipe calls for a cast iron skillet, you can use any oven-safe skillet or baking dish that can hold at least 8-10 cups of liquid. If using a different type of skillet, adjust the cooking time and temperature accordingly.
If using a regular oven-safe skillet instead of a cast iron skillet, it's recommended to reduce the cooking time by a few minutes. Keep an eye on the frittata and check for doneness using a toothpick or knife inserted in the center. If it comes out clean, the frittata is ready.
🍲 How to Store and Reheat Your Frittata for Later
- Allow your frittata to cool to room temperature before storing it. This will prevent condensation from forming inside the container and making the frittata soggy.
- Cut the frittata into individual servings and place them in an airtight container. You can also wrap the frittata tightly in plastic wrap.
- Store the frittata in the refrigerator for up to 4 days.
- To reheat, place a slice of frittata on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30-45 seconds, or until heated through. Alternatively, you can reheat the frittata in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Experiment with different cheeses: While this recipe calls for shaved parmesan, you can experiment with different cheeses to give your frittata a unique flavor. Try crumbled feta, shredded cheddar, or even goat cheese for a tangy twist.
Yes, you can make this frittata ahead of time. You can cook it up to 2 days in advance and store it in the refrigerator. When you're ready to serve it, simply reheat it in the oven or microwave until it's heated through.
Yes, you can freeze this frittata for later. After baking and cooling, wrap the frittata tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. When ready to eat, thaw the frittata in the refrigerator overnight and then reheat it in the oven or microwave.
Yes, frozen spinach can be used instead of fresh spinach in this recipe. Just be sure to thaw and drain the frozen spinach before using it in the recipe to remove any excess moisture. You may need to adjust the amount of frozen spinach used based on how much moisture is retained.
Yes, you can make this recipe in a muffin tin for individual servings. To do so, spray a muffin tin with cooking spray and fill each cup with the frittata mixture. Bake at the same temperature and adjust the cooking time to approximately 15-20 minutes, or until the center of each frittata is cooked through.
🥞 More Delicious Breakfast Ideas to Start Your Day
Looking for other breakfast recipes? Try these:
- Blueberry Cheesecake Overnight Oats
- Breakfast Burrito Bowls
- Easy Cap'n Crunch French Toast Recipe
- S'mores Pancakes
🍹 Brunch Cocktails to Pair Perfectly with This Dish
These are my favorite brunch cocktails to serve with this Spinach Artichoke Frittata:
- The Alice - Coconut Creamsicle Cocktail
- The Rapunzel - Lavender Lemonade Cocktail
- The Mulan - Cherry Blossom Cocktail
- Easy Espresso Martini With Baileys (Low Carb)
Spinach Artichoke Frittata
- Mixing bowls
- 12 large eggs
- 2 cups fresh spinach washed and chopped
- ½ cup Greek yogurt
- 10 oz marinated artichoke hearts drained and chopped
- ½ cup shaved Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 2 cloves minced garlic
- 1 large shallot diced
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk the eggs together with Greek yogurt, Parmesan cheese, salt, and pepper until well combined.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the minced garlic and diced shallot and cook for 2-3 minutes, occasionally stirring, until the shallot is soft and translucent.
- Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts down.
- Add the chopped artichoke hearts to the skillet and stir everything together.
- Pour the egg mixture over the spinach and artichoke mixture in the skillet. Gently stir everything together to distribute the spinach and artichoke mixture evenly throughout the eggs.
- Cook the frittata over medium heat for 5-6 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the center is set and the top is lightly golden.
- Remove the skillet from the oven and let it cool for a few minutes.
- Cut the frittata into 8 slices and serve hot.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations! I love getting to know you guys and can’t wait to see which recipe you will make next.
♨️ Food safety
- Wash your hands thoroughly with soap and warm water before handling any food items.
- Ensure that all ingredients used in the recipe are fresh and free from any spoilage.
- Cook the frittata until it reaches an internal temperature of 160°F (71°C) to ensure that any harmful bacteria are killed.
- Use separate cutting boards and utensils for raw and cooked ingredients to avoid cross-contamination.
- Store any leftovers promptly in the refrigerator, and discard any leftovers that have been left at room temperature for more than two hours.
- When reheating leftovers, make sure that they reach an internal temperature of 165°F (74°C) before consuming.