Spinach and Artichoke Frittata: A Simple, Savory Brunch Delight
Discover a creamy, flavorful spinach and artichoke frittata recipe—perfect for healthy brunches, meal prep, or quick weeknight dinners.
Spinach and Artichoke Frittata: Brunch Made Easy
If you crave a dish that marries the creamy, savory flavor of classic spinach-artichoke dip with the heartiness and simplicity of baked eggs, this spinach and artichoke frittata will quickly become your brunch (or dinner) staple. Packed with protein, greens, and tangy cheese, this recipe is wholesome, satisfying, and shockingly easy to whip up. Whether you’re hosting guests or meal-prepping for the week, discover why this frittata deserves a spot in your rotation.
Why You’ll Love This Frittata
- One-pan wonder: Minimal cleanup and fuss.
- Loaded with veggies: Get those leafy greens and fiber-rich artichokes in every bite.
- Meal prep friendly: Keeps well for several days, perfect for lunches or breakfasts on the go.
- Customizable: Easily adapts to your favorite cheeses, add-ins, and seasonings.
Ingredient Spotlight
This frittata relies on a simple cast of kitchen staples and a couple of flavorful heroes. Here’s what you need and why each matters:
- Eggs: The main protein base, giving structure and lightness to the frittata.
- Frozen chopped spinach: Convenient, nutrient-dense, and saves prep time; just squeeze out any excess water.
- Canned artichoke hearts: Tender, slightly tangy, and full of fiber; drain and roughly chop.
- Shallot or onion: Adds a subtle layer of savory sweetness.
- Low-fat cottage cheese: Lends that creamy, rich mouthfeel you expect from spinach artichoke dip, but with extra protein and less fat.
- Parmesan cheese: Brings sharp, nutty flavor and a touch of golden color on top.
- Olive oil: For sautéing and keeping the frittata moist.
- Herbs and seasoning: Fresh dill, parsley, or chives brighten up the dish; salt, pepper, and a pinch of nutmeg give depth.
Essential Equipment
- Oven-safe skillet: An 8- to 10-inch nonstick or cast iron pan is perfect for even cooking and easy serving.
- Mixing bowls: For combining eggs and cheese.
- Whisk: To blend the eggs smoothly.
- Spatula: For stirring vegetables and loosening edges.
Step-By-Step Recipe Guide
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Serves: 4–6
Ingredients List
- 8 large eggs
- 3/4 cup low-fat cottage cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon olive oil
- 1 small shallot (or half a medium onion), finely chopped
- 1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed out
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 2 tablespoons chopped fresh dill (or parsley/chives)
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg (optional, but recommended)
Directions
- Preheat the oven: Set your oven to 375°F (190°C).
- Whisk the eggs and cheese: In a large bowl, whisk together the eggs, cottage cheese, half of the Parmesan (1/4 cup), salt, pepper, and nutmeg until well blended and slightly frothy.
- Sauté your aromatics: Heat the olive oil over medium heat in an oven-safe skillet. Add the chopped shallot and cook for 2–3 minutes until softened and fragrant.
- Build your veggie base: Add the squeezed spinach and chopped artichokes to the skillet. Stir and cook for another 2–3 minutes, ensuring everything is evenly combined and lightly heated through.
- Add herbs: Sprinkle in the fresh dill (or parsley/chives), then give everything a quick toss.
- Combine with eggs: Pour the egg mixture evenly over the spinach and artichoke base. Use a spatula to gently distribute vegetables throughout the eggs. Let cook undisturbed for 2–3 minutes until the edges just start to set.
- Top and bake: Sprinkle the remaining 1/4 cup Parmesan cheese on top. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the frittata is puffed, set in the center, and golden brown around the edges.
- Cool and serve: Allow the frittata to cool for 5–10 minutes before slicing. Serve warm or at room temperature with a simple green salad or toast.
Chef’s Tips for Frittata Success
- Don’t overbake: The center should be just set—overcooked eggs will turn rubbery.
- Make it ahead: Frittata is delicious warm, cold, or reheated. Store leftovers in an airtight container for up to 4 days.
- Try add-ins: Crumbled feta, scallions, sun-dried tomatoes, or roasted red peppers make great variations.
- Squeeze greens well: Extra water from spinach can make your frittata watery, so press well before adding.
What others are reading
Nutrition Information
| Nutrient (per serving) | Amount (approx.) |
|---|---|
| Calories | 210 |
| Protein | 18g |
| Fat | 12g |
| Saturated Fat | 4g |
| Carbohydrate | 7g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 600mg |
Note: Nutrition will vary based on cheese used, vegetable brands, and serving size.
Storage and Meal Prep Tips
- Fridge: Store frittata slices in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap cooled slices tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 300°F oven for 8–10 minutes, or briefly in the microwave (30–60 seconds per slice).
- Best for meal prep: Cut the cooled frittata into portions and pack with mixed greens for a balanced grab-and-go meal.
Serving Suggestions
Enhance your frittata experience by pairing it with:
- A crisp arugula or mixed green salad drizzled with balsamic vinaigrette.
- Roasted sweet potatoes or brunch potatoes.
- Whole-grain toast or a slice of crusty bread.
- Fresh fruit or a citrusy grapefruit salad for brightness.
FAQs: Everything to Know About This Frittata
Can I use fresh spinach instead of frozen?
Absolutely. Use about 8 cups of fresh baby spinach. Sauté it in the skillet until wilted, then proceed as directed.
Are there good substitutes for cottage cheese?
Greek yogurt, ricotta, or even crème fraîche can work well—simply substitute in equal amounts for a slightly different, still creamy texture.
Is this recipe gluten-free?
Yes! The ingredients are naturally gluten-free. Always check canned goods and cheese to be certain if you have celiac disease or severe intolerance.
Can I make this frittata dairy-free?
Try unsweetened plant-based yogurt or soft tofu in place of cottage cheese, and use a vegan Parmesan—or skip the cheese entirely. The texture will differ, but it’s still delicious.
What’s the difference between a frittata and a quiche?
Frittatas are crustless and primarily egg-based, while quiches have a pastry crust and a richer, creamier custard filling.
Variations and Add-Ins
- Cheesy twist: Add crumbled goat cheese or feta for tang.
- Extra veggies: Toss in sautéed bell peppers, mushrooms, or shredded zucchini.
- Protein boost: Stir in diced cooked chicken or turkey sausage for extra heartiness.
- Spicy kick: Sprinkle with red pepper flakes or dollop with hot sauce before serving.
Expert Tips for Hosting Brunch
- Double the recipe for a crowd—bake in a 9×13-inch casserole; increase cook time to 35–40 minutes and check the center for doneness.
- Prep everything ahead: Sauté veggies and whisk eggs the night before. Store in separate containers, combine, and bake in the morning.
- Keep warm in the oven at 200°F until ready to slice and serve.
Why Spinach and Artichoke?
Spinach and artichoke are a classic duo for good reason. Spinach is packed with vitamins A, C, and K, and is a great source of iron. Artichokes offer fiber, folate, and unique plant compounds shown to support digestive and liver health. Combined with eggs and cheese, the result is a hearty, balanced meal that works for breakfast, lunch, or dinner.
More Brunch Inspiration
- Classic mushroom and cheese frittata
- Sweet potato and kale breakfast bake
- Sheet pan roasted vegetable pancakes
Frequently Asked Questions (FAQs)
Q: Are frittatas good for meal prep?
A: Definitely. Frittatas refrigerate and reheat beautifully; they’re a reliable option for breakfast or packed lunches throughout the week.
Q: Can I add meat to this recipe?
A: Yes! Cooked diced chicken, turkey sausage, or even smoked salmon work deliciously in this frittata base.
Q: How can I tell when a frittata is done?
A: The frittata should puff up slightly and a knife inserted in the center should come out clean. If it jiggles a lot in the middle, bake a little longer.
Conclusion
Hearty, healthy, and endlessly customizable, this spinach and artichoke frittata is a perfect dish for brunches, lunches, or even light dinners. With minimal prep and no special equipment required, it’s a recipe that anyone can master and enjoy. Give it a try, and experience how classic dip flavors transform into an everyday meal!
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://www.aiprm.com/prompts/copywriting/writing/1864358490031280128/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://autopagerank.com/seo-for-recipe-blogs-my-proven-strategies-for-skyrocketing-traffic/
- https://foodiedigital.com/seo-tips-for-food-bloggers/
- https://www.1digitalagency.com/recipe-for-success-blog-structure-tips-for-better-seo/
- https://searchengineland.com/the-ultimate-recipe-for-writing-seo-optimized-content-388941
- https://www.linkgraph.com/blog/recipe-blog-seo-boost-your-rankings-with-best-practices/
Similar Articles
Read full bio of Sneha Tete
