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–+ servings

Spinach and Artichoke Frittata

Oven-finished frittata with spinach, browned artichoke hearts, Parmesan, sour cream, and Dijon mustard.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine Italian
Status To Try
Servings 4 servings

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 oz; divided
  • 2 tablespoons olive oil
  • 14 oz marinated artichoke hearts drained, patted dry, and quartered
  • 5 oz baby spinach about 5 packed cups
  • 2 garlic cloves minced

Instructions
 

  • Heat oven to 400°F with a rack in the middle.
  • Whisk eggs, sour cream, mustard, salt, pepper, and 1/2 cup Parmesan in a large bowl.
  • Heat olive oil in a 10-inch cast-iron or oven-safe skillet over medium heat. Add artichokes in a single layer and cook 6–8 minutes, stirring occasionally, until lightly browned.
  • Add spinach and garlic and cook until spinach wilts and nearly all liquid evaporates, about 2 minutes.
  • Spread vegetables evenly. Pour the egg mixture over them and sprinkle with the remaining 1/2 cup Parmesan. Tilt the pan so the eggs settle evenly.
  • Cook undisturbed until the edges begin to set, 2–3 minutes, then bake 12–15 minutes until completely set.
  • Cool in the pan 5 minutes, slice into wedges, and serve warm.

Notes

Six ounces frozen chopped spinach may replace fresh. Thaw, drain, and press very dry, then cook with the garlic for about 1 minute. Refrigerate leftovers up to 5 days.
Keyword artichokes, eggs, spinach
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