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A slice of spinach artichoke frittata next to the full pan of frittata.

Spinach-Artichoke Frittata

The Healthy Honey
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Servings 4

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.

Notes

Note: You can store the cooked frittata in your refrigerator for up to 4 days. Reheat in the microwave or (toaster) oven. 
Keyword 30 minute meal, easy breakfast, easy breakfast idea, easy brunch idea, high fiber, high protein, meal prep, vegetarian breakfast
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