This easy frittata is packed with flavor and vegetables. It’s high protein, gluten-free and hosting brunch or for meal prep. Enjoy it for breakfast, brunch or lunch!
Why you’ll love this Spinach-Artichoke Frittata:
Easy to make- This easy frittata is a staple breakfast or lunch in my house because it comes together so easily. Spinach and artichoke is a classic flavor pairing, especially with the cheese but this can be made with whatever vegetables you like! I’ll often cook extra vegetables for dinner to throw in a frittata the next morning.
Healthy- I love that I can use whatever vegetables I have on hand to make this a high-fiber meal. Using cottage cheese increases the protein in this frittata.
Perfect for hosting or meal prep- This frittata can easily be doubled or tripled for hosting Sunday morning brunch! The vegetables can be sautéed and eggs whisked ahead of time then combined and baked as guests arrive. I also save leftover slices to reheat in the toaster oven for breakfast or lunch the next day.
Ingredients for Spinach-Artichoke Frittata:
Avocado or olive oil- Helps lightly brown the vegetables and keep the eggs from sticking.
Onion- Onions and garlic are the base of almost every savory dish I cook. You can use either red or yellow onions for this dish.
Artichokes- Artichokes are full or fiber, antioxidants and other health benefits. I like to use either canned or frozen artichoke hearts to make this recipe a breeze.
Spinach- Spinach is a superfood I love cooking with (or adding to my smoothies)! It’s incredibly nutrient dense and easy to add to a variety of recipes.
Cottage cheese- The cottage cheese adds creaminess to this easy frittata, in addition to extra protein and healthy fats. It’s also a fermented food promoting healthy bacteria for your gut. Feel free to omit (along with the feta cheese) to keep this frittata dairy-free.
Eggs- The main protein source for frittata. I am obsessed with eggs and if I ever open a restaurant, it would likely be a brunch spot. I eat eggs almost daily because they are extremely nutrient dense, versatile and last about a month in the refrigerator.
Feta cheese- Feta cheese is typically made from goat or sheep’s milk, making it a great option for people who are lactose intolerant since it contains less lactose than other cheeses. It contains calcium and protein, however it can be very salty so adjust your seasoning accordingly.
Looking for more breakfast ideas?
Check out breakfast recipes here!
Spinach-Artichoke Frittata
Ingredients
- 2 tsp avocado or olive oil
- 1 yellow onion, sliced
- 2-3 cloves garlic, minced
- 2 cups artichokes, drained and chopped
- 2 cups spinach
- 10 eggs,
- 1/2 cup cottage cheese
- 1/2 cup feta cheese, crumbled
- 1 tsp salt and pepper
Instructions
- Preheat the oven to 375°F. Place a 10" or 12" oven-safe pan on the stove over medium-low heat.
- Slice the onions, mince the garlic and roughly chop the artichokes.
- Add oil to the pan and increase to medium-high heat. Add onions and cook until soft and lightly colored, about 5-7 minutes. Then add the garlic, artichokes and spinach and stir to incorporate. Season with salt and pepper.
- Whisk the eggs and cottage cheese in a bowl. Pour over the vegetable mixture then using a wooden spoon or a rubber spatula, stir until eggs are coating all the vegetables.
- Top with crumbled feta cheese and place in the pan in the oven. Cook until eggs set, between 5-10 minutes.
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