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Spinach Artichoke Frittata

This Spinach Artichoke Frittata is a savory, oven-baked egg dish packed with flavor and perfect for brunch or a light dinner. Made with creamy sour cream, tender spinach, and tangy artichoke hearts, this frittata is rich and satisfying, thanks to a generous helping of Parmesan cheese. The vegetables are first sautéed to develop deep flavor, then combined with a fluffy egg mixture and baked until golden and set. Each bite delivers a warm, cheesy, and veggie-packed delight.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 can Artichoke Hearts

Fridge and Freezer

  • ½ cup Sour Cream

  • 8 Eggs

  • 1 cup Parmesan Cheese

  • 2 cups Spinach

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees. Open, drain, rinse, and chop the can of artichoke hearts.

  2. Heat a little oil in a large oven-proof skillet over medium-high heat. Add the artichoke hearts and cook, without stirring, for 6-8 minutes until browned.

  3. Add 2 cups of spinach and the garlic and cook, stirring occasionally, until spinach is wilted and liquid is evaporated.

  4. In a mixing bowl, beat the eggs, half of the parmesan, ½ cup sour cream, and season with salt and pepper.

  5. Pour egg mixture over vegetables and sprinkle with remaining parmesan. Cook 2-3 minutes until starting to set. Place, uncovered, in the oven, for 12-15 minutes until firm.

  6. Cool the pan for 5 minutes before slicing and serving. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

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