Cheesy Artichoke and Spinach Frittata with a Hint of Pesto

For a meal that effortlessly transitions from breakfast to brunch or even a light dinner, this artichoke and spinach frittata is an excellent option. The tender artichoke hearts and vibrant spinach are complemented by a delicious mix of cheeses, creating a dish rich in both taste and nutrition. A swirl of pesto introduces a fresh, herbaceous kick that elevates every bite. Simple to make and visually stunning, this frittata is a crowd-pleaser that’s perfect for any gathering or occasion.

Ingredients

For one frittata

  • 14.5 oz canned quartered artichoke hearts, drained
  • 12 large eggs
  • ½ cup milk (whole or 2%)
  • ½ cup grated Parmesan cheese
  • ½ tsp kosher salt
  • 2 tsp olive oil
  • 2 large garlic cloves, minced
  • 6 cups baby spinach, divided
  • 1 cup Monterey Jack cheese, shredded
  • 3 tbsp pesto

Instructions

  1. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, Parmesan cheese, and kosher salt until well blended. Set aside.
  2. Sauté the Garlic and Spinach: In an oven-safe skillet, heat the olive oil over medium heat. Stir in the minced garlic and sauté for about a minute, until it releases its aroma. Next, incorporate 4 cups of fresh baby spinach, stirring gently until it wilts down, which should take around 2-3 minutes. Remove from heat.
  3. Combine and Add Cheese: Spread the drained artichoke hearts evenly across the skillet with the spinach. Pour the beaten eggs over the sautéed vegetables, giving a gentle stir to ensure everything is well mixed. Evenly scatter the Monterey Jack cheese across the surface, allowing it to melt beautifully as it cooks.
  4. Add Remaining Spinach and Pesto: Scatter the remaining 2 cups of baby spinach on top, then drizzle the pesto over the mixture.
  5. Bake: Preheat your oven to 375°F (190°C) and bake the frittata in the skillet for 20-25 minutes or until the eggs are set and the top is golden.
  6. Serve: Allow the frittata to cool slightly, then slice and serve. Serve it warm or allow it to cool to room temperature for a delicious, versatile option.

Conclusion

This cheesy artichoke and spinach frittata is a delightful addition to any meal, offering a balance of creamy, cheesy goodness with the freshness of spinach and artichokes. Perfect for brunch or a light dinner, it’s sure to impress family and friends with both flavor and presentation.

Cheesy Artichoke and Spinach Frittata with a Hint of Pesto

This cheesy artichoke and spinach frittata is adeliciously savory dish that’s perfect for any meal. With artichokes, spinach,two cheeses, and a hint of pesto, it’s packed with flavor and nutrition, readyin under an hour.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, brunch
Cuisine Mediterranean
Servings 6
Calories 250 kcal

Ingredients
  

  • 14.5 oz canned quartered artichoke hearts drained
  • 12 large eggs
  • ½ cup milk whole or 2%
  • ½ cup grated Parmesan cheese
  • ½ tsp kosher salt
  • 2 tsp olive oil
  • 2 large garlic cloves minced
  • 6 cups baby spinach divided
  • 1 cup Monterey Jack cheese shredded
  • 3 tbsp pesto

Instructions
 

  • Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, Parmesan cheese, and kosher salt until well blended. Set aside.
  • Sauté the Garlic and Spinach: In an oven-safe skillet, heat the olive oil over medium heat. Stir in the minced garlic and sauté for about a minute, until it releases its aroma. Next, incorporate 4 cups of fresh baby spinach, stirring gently until it wilts down, which should take around 2-3 minutes. Remove from heat.
  • Combine and Add Cheese: Spread the drained artichoke hearts evenly across the skillet with the spinach. Pour the beaten eggs over the sautéed vegetables, giving a gentle stir to ensure everything is well mixed. Evenly scatter the Monterey Jack cheese across the surface, allowing it to melt beautifully as it cooks.
  • Add Remaining Spinach and Pesto: Scatter the remaining 2 cups of baby spinach on top, then drizzle the pesto over the mixture.
  • Bake: Preheat your oven to 375°F (190°C) and bake the frittata in the skillet for 20-25 minutes or until the eggs are set and the top is golden.
  • Serve: Allow the frittata to cool slightly, then slice and serve. Serve it warm or allow it to cool to room temperature for a delicious, versatile option.
Keyword Cheesy Frittata

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