Recipe: Spinach Artichoke Frittata
Inspired by the classic dip, this spinach artichoke frittata is loaded with marinated artichoke hearts, spinach, salty Parm, and a dollop of sour cream.
Serves4 to 6
Prep5 minutes
Cook22 minutes to 25 minutes
Frittatas have long been my go-to solution anytime I need to use up the sad-looking produce, wilting herbs, and little nubs of cheese in my fridge. It’s not often I make them with a plan — until now.
Inspired by my favorite cheesy dip and the warm spring weather, I came up with a frittata loaded with garlicky marinated artichoke hearts, earthy baby spinach, salty Parm, and rich sour cream. I knew it would be good, but it went above and beyond all of my expectations. And now it’s the only frittata I want to make.
The Best Artichoke Frittata Starts at the Antipasti Bar
If you’re not already well-acquainted with it, you should know that your grocery store’s antipasti bar is basically a treasure trove of delicious and convenient ingredients.
Heading to the antipasti bar is a particular must for this frittata, because the marinated artichokes you’ll find there act as the primary flavor booster for your frittata. Unlike their canned or frozen brethren, marinated artichokes are infused with hints of garlic, herbs, and savory olive oil that take this anytime egg dish from good to spectacular.
Spinach and Artichoke Frittata
Inspired by the classic dip, this spinach artichoke frittata is loaded with marinated artichoke hearts, spinach, salty Parm, and a dollop of sour cream.
Prep time 5 minutes
Cook time 22 minutes to 25 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 10
large eggs
- 1/2 cup
full-fat sour cream
- 1 tablespoon
Dijon mustard
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
grated Parmesan cheese (about 3 ounces), divided
- 2 tablespoons
olive oil
- About 14 ounces
marinated artichoke hearts, drained, patted dry, and quartered
- 5 ounces
baby spinach (about 5 packed cups)
- 2 cloves
garlic, minced
Instructions
Arrange a rack in the middle of the oven and heat to 400°F.
Place the eggs, sour cream, mustard, salt, pepper and 1/2 cup of the Parmesan in a large bowl and whisk to combine; set aside.
Heat the oil in an 10-inch cast iron or oven-safe nonstick skillet over medium heat until shimmering. Add the artichokes in a single layer and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the spinach and garlic, and toss until the spinach is wilted and almost all of the liquid is evaporated, about 2 minutes.
Spread everything into an even layer. Pour the egg mixture over the vegetables. Sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook undisturbed until the eggs at the edges of the pan begin to set, 2 to 3 minutes.
Bake until the eggs are completely set, 12 to 15 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm.
Recipe Notes
Frozen spinach: 6 ounces of frozen chopped spinach can be used in place of fresh baby spinach. Thaw, drain, and press well to remove as much liquid as possible, and cook for just 1 minute with the garlic before pouring on the egg mixture.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.