Easy Spinach and Artichoke Frittata
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
108 kcal
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Course
Main Course
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Cuisine
Italian
Easy Spinach and Artichoke Frittata
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An easy and delicious Spinach and Artichoke Frittata made with peas and creamy goat's cheese. This frittata is perfect for a light lunch or picnic and is ready from start to finish in under 30 minutes.
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Ingredients
- 6 large eggs whisked together
- 1 shallot finely sliced
- ½ cup (80g) fresh or frozen peas
- ¾ cup (60g) baby spinach
- 6-8 (130g) jarred artichoke hearts in olive oil
- 1.5 oz (40g) goat cheese
- 1 tablespoon pecorino romano finely grated (can also use Parmigiano Reggiano)
- 1 tablespoon olive oil
- salt and pepper
Instructions
- Pre-heat the oven to 180C (350F)
- Add the olive oil to a pan on a medium-low heat and saute the shallot until soft and translucent. Next, add the peas and cook for about 2 minutes.
- Add the artichokes and spinach and saute until the spinach has just wilted. Add the Pecorino with a pinch of salt and pepper to the eggs and pour them into the spinach mix.
- Dot over pieces of goat cheese and place the pan in the oven for 10-15 minutes until cooked through.
- Let the frittata sit for a couple of minutes then cut into slices and serve. I like to top it with extra shavings of Pecorino (optional).
Notes
- Use an oven-safe pan - it's important that the pan you use is oven-safe. If you don't have one you can transfer the cooked vegetables to a small to medium sized casserole dish then pour in the eggs and bake. The best artichokes to use - I like to use jarred artichokes as they're really easy to find and keep stocked in our store cupboard (marinated ones also work). You could use frozen artichokes just make sure to defrost them first. Goats cheese alternative - if you're not a fan of goat's cheese then ricotta would work well. You could also use a good Italian melting cheese such as buffalo mozzarella or Fontina cut into cubes. Variations- the beauty of this recipe is that it's really easy to adapt with various vegetables depending on your taste and what's in season so don't be afraid to be a bit creative with it and make it your own. Storage - once baked the frittata will keep well in the fridge for up to 2 days. It can be eaten cold or reheated in the oven.
- Use an oven-safe pan - it's important that the pan you use is oven-safe. If you don't have one you can transfer the cooked vegetables to a small to medium sized casserole dish then pour in the eggs and bake.
- The best artichokes to use - I like to use jarred artichokes as they're really easy to find and keep stocked in our store cupboard (marinated ones also work). You could use frozen artichokes just make sure to defrost them first.
- Goats cheese alternative - if you're not a fan of goat's cheese then ricotta would work well. You could also use a good Italian melting cheese such as buffalo mozzarella or Fontina cut into cubes.
- Variations- the beauty of this recipe is that it's really easy to adapt with various vegetables depending on your taste and what's in season so don't be afraid to be a bit creative with it and make it your own.
- Storage - once baked the frittata will keep well in the fridge for up to 2 days. It can be eaten cold or reheated in the oven.
Nutrition Information
Show Details
Calories
108kcal
(5%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
126mg
(42%)
Sodium
141mg
(6%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1175IU
(24%)
Vitamin C
10mg
(11%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 141mg | 6% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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