Elevate your breakfast or brunch with this Spinach Artichoke Frittata. It's bursting with flavor and wholesome ingredients and can be on your table in 35 minutes.
This post was originally published on April 29, 2019, and has been fully updated.
Spinach Artichoke Frittata with Feta and Lemon
If you love savory breakfast dishes as much as I do, you will love this Spinach and Artichoke Frittata. We're going heavy on veggies and cheese for a hearty and satisfying meal.
- Made with readily available ingredients.
- Flavors are familiar and well-balanced.
- Ready in just 35 minutes.
- Delicious when served warm or at room temperature.
- Ideal for breakfast and brunch or serve as a light lunch or dinner with Strawberry Avocado Salad.
What is a Frittata?
A frittata is essentially a quiche without a crust. Beaten eggs are combined with any variety of veggies, meat, and cheese.
A frittata is started on the stovetop and finished in the oven. A non-stick oven-safe skillet is a must to ensure the finished frittata will slide right out of the pan.
Frittatas are ideal for cleaning out your refrigerator and using whatever you have on hand. Like quiche, frittatas can be served warm or at room temperature.
- Shallots have a mild onion flavor. Red or sweet onions can also be used.
- Artichoke hearts - I use canned artichoke hearts because I always have them in my pantry. Frozen can also be used. Be sure to thaw and drain first.
- Spinach - I used frozen chopped spinach, thawed and drained. Fresh can also be used. You will need approx. 1 pound of fresh spinach to equal a 10-ounce package of frozen. Trim the stems off for the best texture.
- Heavy cream adds richness to the egg mixture. Half-and-half or whole milk can also be used.
- Lemon zest adds acidity and brightens up all of the flavors.
- Feta cheese - Tangy feta pairs beautifully with spinach and artichokes. I prefer goat and sheep's milk feta such as Mt. Vikos Barrel Aged Feta. I recommend buying a block as it stays fresh longer than pre-crumbled. If feta isn't your favorite, Gruyere, Mozzarella, and Parmesan are all great options.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 375 degrees. Heat 2 teaspoons of oil in an oven-safe skillet over medium heat.
- Add the shallots and artichoke hearts and sauté for 2-3 minutes until the shallots have softened.
- Meanwhile, add the eggs and cream to a mixing bowl and whisk to combine.
- Add the spinach, lemon zest, salt, and pepper. Whisk to combine.
- Add the egg mixture to the skillet with the artichokes and shallots. Top with the feta.
- Bake for 13-15 minutes until the eggs are set and the edges are lightly browned. Rest for 5 minutes before sliding the frittata onto a serving platter or cutting board.
What to serve with a frittata
Frittatas can be served warm or at room temperature - for breakfast, brunch, lunch, or a light dinner. Here are some delicious ideas for serving:
- Breakfast - Serve the frittata with spiced bacon and skillet hashbrowns.
- Brunch - Serve buffet-style with fruit salad, breakfast potatoes with peppers and onions, cheese and onion scones, strawberry tea sandwiches, and cocktail franks with apples and onions.
- Dinner - Serve the frittata with a side salad and roasted fingerling potatoes.
- Use a non-stick pan to ensure the frittata will slide right out of the pan. If you prefer to use a well-seasoned cast-iron skillet, you can serve the frittata in the skillet.
- Be sure to squeeze the excess water out of the spinach and drain the artichokes. Nobody wants a watery frittata.
- Use a block of feta - not pre-crumbled - for the freshest flavor.
- Store leftovers in the refrigerator for 1-2 days. Reheat individual slices in the microwave.
Dairy adds a creamy and fluffy texture to the frittata. Without it, the frittata would be dense. Milk, cream - even yogurt or cottage cheese - can all be used.
If you want to add extra protein to this frittata, bacon (or pancetta) is a delicious option. Cook the bacon (or pancetta) until brown and crisp before adding it to the frittata.
Spinach Artichoke Frittata
- 2 teaspoons olive oil
- 1 shallot (diced)
- 14 ounces quartered artichoke hearts (drained)
- 6 large eggs ( )
- ¼ cup heavy cream
- 10 ounces frozen chopped spinach (thawed and squeezed dry)
- 2 teaspoons lemon zest
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 6 ounces feta cheese (cut into small cubes)
- Preheat the oven to 375 degrees.
- Add the oil to a non-stick oven-safe skillet set over medium heat. Add the shallots and artichoke hearts and cook for 2-3 minutes until the shallots are softened.
- Meanwhile, whisk the eggs and heavy cream until well blended. Stir in the spinach, lemon zest, salt, and pepper.
- Pour the egg mixture into the pan. Add the feta cheese. Gently stir to distribute.
- Transfer the skillet to the oven and bake until the eggs are just set, approx. 13-15 minutes. Remove from the oven and let sit for 5 minutes before sliding the frittata out onto a cutting board or serving platter.
- Slice and serve.
- Use a non-stick skillet to ensure the frittata will slide right out of the pan. If you prefer to use a cast-iron pan, use a well-seasoned pan and serve the frittata family-style directly from the pan.
- Be sure to squeeze all of the excess liquid out of the spinach and drain the artichoke hearts to avoid a watery frittata.
- Buy a block of feta and crumble or cube it when ready to use. The blocks of feta are fresher than the pre-crumbled varieties.
- Store leftovers in the refrigerator for 1-2 days. Individual portions can be reheated in the microwave.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.