Today, we're showing you how to make a scrumptious Spinach Artichoke Frittata that will make you wish every meal was breakfast. First, we'll sauté some veggies in a skillet before whisking them into an egg mixture which will create a fluffy texture. This one-pan dish is easy to make and takes less than 35 minutes from start to finish.
Today, I've got an amazing Cheesy Spinach Artichoke Fritatta that is perfect for your holiday brunch.
To me, dishes like this are comfort food at its best. Packed with veggies and cheesy goodness, it is also great for a quick dinner on a busy night.
Let's keep it between us how easy this one is to make. (My family always thinks I've made something special when I whip up a frittata.)
Ingredients
- Butter - Our recipe starts with good old-fashioned butter. It adds a rich, creamy base to our frittata and helps to sauté our veggies to perfection.
- Onion - I like a sweet yellow onion here.
- Chopped Frozen Spinach - Don't forget to thaw and drain it before adding to the mix!
- Canned Artichokes - Just drain and chop them up, and they're ready to go.
- Minced Garlic - You could use garlic powder if you don't have fresh or frozen garlic.
- Eggs - I used large eggs, but feel free to use whatever you have on hand.
- Dijon Mustard - A touch of Dijon mustard gives our frittata a subtle depth of flavor and a little tanginess.
- Sea Salt - A pinch of sea salt enhances the flavors of all the other ingredients, bringing out their best qualities.
- Fresh Ground Black Pepper - Freshly ground black pepper adds a nice little heat kick to the frittata.
- Cheddar Cheese - Last but not least, shredded cheddar cheese adds a melty, gooey finish to our frittata. It's the perfect topping to this delightful dish!
Tips and Tricks
- The Perfect Spinach: Remember when you're using frozen spinach, it's important to thaw and drain it properly. We don't want any extra water making our frittata soggy!
- Artichoke Aces: Using canned artichokes? Great choice! Just make sure to drain them well before adding them to the skillet.
- Egg-cellent Eggs: Whisk your eggs until they're nice and frothy. This will help give your frittata that light, fluffy texture we all love.
- Cheese Please: Feel free to experiment with different types of cheese. While cheddar is a classic, a sharp Parmesan or creamy Gouda could also be delicious.
- Slow Cooker Savvy: If you're using the slow cooker option, keep an eye on your cooking time. Every slow cooker is a bit different, so start checking for doneness around the 1 ½ hour mark.
Step by Step
See the recipe card below for the full recipe.
To make this Frittata, chop your onion and heat your butter in a large ovenproof skillet. Cook it for 8 minutes over medium heat. While your onion is cooking, drain your spinach and squeeze out any excess liquid. Drain your artichokes and chop them. Mince your garlic.
When the onion has cooked for 8 minutes, add your spinach, artichokes and garlic to the pan. Cook for 5 more minutes.
Meanwhile, whisk together your eggs, dijon mustard, salt and pepper. Pour the mixture over the vegetables. Redistribute the vegetables so they are even. Allow to cook for about three minutes, and then lift the edges to allow the uncooked portions to flow underneath. Top with the cheese. Place in a preheated broiler and cook for 3 to 5 minutes, until the cheese is melted and the eggs are set.
To serve, you want to run a spatula or a knife around the edge. Use a spatula to lift underneath. Cut into slices and serve warm.
More Breakfast Recipes
- Egg Tomato Avocado Breakfast Sandwich: Say good morning to your taste buds with this hearty sandwich, a delicious blend of fresh avocado, juicy tomato, and perfectly cooked egg.
- Quinoa Oats Breakfast Bowl: Start your day with a nutritious punch by diving into this wholesome bowl of quinoa and oats, sure to keep you fueled till lunchtime.
- Protein Waffles: For those active mornings, these protein-packed waffles offer a tasty and nutritious start, giving you all the energy you need to conquer the day.
- Breakfast Quesadillas: Add a bit of Mexican flair to your breakfast routine with these scrumptious quesadillas, a fun and family-friendly twist to the most important meal of the day.
Spinach Artichoke Fritatta
Ingredients
- 2 tablespoons butter
- 1 onion chopped fine
- 10 oz chopped frozen spinach thawed and drained
- 8 ½ oz canned artichokes drained and chopped
- 2 cloves minced garlic
- 12 large eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 8 oz Cheddar Cheese shredded
Instructions
- Position rack about 8 inches from broiler and heat broiler on high.
- Heat butter in a large ovenproof skillet. Add onion and cook for 8 minutes. Add spinach, artichokes, garlic and cook for 5 more minutes, until heated through.
- Meanwhile, whisk together eggs, dijon mustard, salt and pepper. Pour mixture over the vegetables and cook for 3 minutes. Lift the edges and allow uncooked portions to flow underneath. Top with cheese and place under the broiler until the cheese is melted and the eggs are browned, about 3 minutes.
- To serve, run a spatula around the edge and then underneath. Cut into slices and serve.
- Slow Cooker Option:
- To cook in the slow cooker, cooke a 1 ½-quart casserole dish with cooking spray and add cooked vegetables. Top with egg mixture and cheese. Place in the bottom of a 6-quart slow cooker and cooking on high for 1 ½ to 2 hours.
Stephanie
Oh wow! This looks delicious! I think I may add this to our meal plan during Thanksgiving week. We're hosting both sides of the family and this looks like a great recipe to make for the entire family! {client}
Barb
Is there a reason why you don't use fresh spinach? To me, fresh is always better, and it would eliminate the need to thaw, drain, and squeeze the moisture out of the frozen spinach. Thanks. Either way, the recipe looks delicious and I'm eager to try it.
Wendy Polisi
Feel free to use fresh! It is fabulous. The honest answer is that frozen was probably what I had on hand when I created the recipe. Either will work great. If you use fresh, just saute' it first. Enjoy!