Get ready to transform your breakfast game with this mouthwatering Italian-inspired frittata that combines the creamy richness of mozzarella, the tangy punch of artichoke hearts, and the fresh green goodness of spinach. In just 30 minutes, you'll create a restaurant-quality dish that looks impressive, tastes incredible, and will have your family and friends begging for seconds. Whether you're a busy professional, a brunch enthusiast, or simply someone who loves delicious, nutritious meals, this Cheesy Artichoke and Spinach Frittata is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- In a large mixing bowl, crack the 6 large eggs and whisk thoroughly until well combined and slightly frothy.
- Drain the canned artichoke hearts and chop them into small, bite-sized pieces. Remove any tough outer leaves if necessary.
- Wash and finely chop the fresh spinach leaves, removing any tough stems.
- Add the chopped artichoke hearts and spinach to the whisked eggs. Mix in the shredded mozzarella and grated Parmesan cheese.
- Season the egg mixture with salt and pepper to taste. Stir all ingredients until evenly distributed.
- Heat olive oil in the oven-safe skillet over medium heat, ensuring the entire bottom and sides are lightly coated.
- Pour the egg and vegetable mixture into the hot skillet, spreading it evenly across the surface.
- Cook on the stovetop for 3-4 minutes, or until the edges begin to set and slightly pull away from the sides of the skillet.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is golden brown and the center is set.
- Remove from the oven using oven mitts and let the frittata rest for 2-3 minutes to allow it to firm up.
- Carefully slide the frittata onto a serving plate or cut and serve directly from the skillet.
- Slice into wedges and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Use room temperature eggs for a smoother, more even mixture that rises beautifully in the oven.
- Make sure to drain artichoke hearts thoroughly to prevent excess moisture in your frittata.
- For extra flavor, consider adding a pinch of garlic powder or some fresh herbs like basil or thyme to the egg mixture.
- Always use an oven-safe skillet to seamlessly transition from stovetop to oven.
- Don't overcook! The frittata should be slightly jiggly in the center when you remove it from the oven, as it will continue to set while cooling.
- For a golden, crispy top, you can broil the frittata for 1-2 minutes at the end of cooking.
- Serve immediately for the best texture and flavor, but leftovers can be refrigerated and gently reheated.
Nutrition Facts
Calories: 597kcal
Carbohydrates: 10g
Protein: 50g
Fat: 42g
Saturated Fat: g
Cholesterol: 296mg
