Cheesy Artichoke and Spinach Frittata with a Hint of Pesto – A Flavor-Packed Delight

There’s something magical about a cheesy, golden-brown frittata that brings together rich flavors, wholesome ingredients, and a perfect fluffy texture. This Cheesy Artichoke and Spinach Frittata with a Hint of Pesto is a nutrient-packed, satisfying meal that’s great for breakfast, brunch, or even a light dinner.

Imagine biting into a warm, cheesy frittata filled with tender artichoke hearts, vibrant spinach, and a touch of pesto that adds a delightful burst of flavor. This dish is not only delicious but also easy to prepare, making it perfect for busy mornings or meal prep.

If you’re looking for a healthy, protein-rich recipe that tastes indulgent yet is packed with vitamins and minerals, this artichoke and spinach frittata is exactly what you need!

Why You’ll Love This Cheesy Artichoke and Spinach Frittata with a Hint of Pesto

✔ Rich & Flavorful – The blend of Monterey Jack, Parmesan, and pesto creates an irresistible taste.
✔ Packed with Nutrients – Full of fiber, protein, and antioxidants from eggs, spinach, and artichokes.
✔ Perfect for Meal Prep – Make it ahead of time and enjoy it hot or cold throughout the week.
✔ Easy One-Pan Recipe – No complicated steps—just mix, cook, and bake!
✔ Low-Carb & Gluten-Free – Naturally grain-free and full of healthy fats.

This frittata is an effortless, elegant dish that fits any occasion!

Ingredients for Cheesy Artichoke and Spinach Frittata with a Hint of Pesto

Here’s everything you need to make this delicious and satisfying frittata:

Category	Ingredient	Amount
Egg Mixture	Large eggs	12
	Milk (whole or 2%)	½ cup
	Grated Parmesan cheese	½ cup
	Kosher salt	½ tsp
Vegetables	Canned quartered artichoke hearts, drained	14.5 oz
	Baby spinach, divided	6 cups
	Garlic cloves, minced	2
Cooking Base	Olive oil	2 tsp
Cheese & Flavoring	Monterey Jack cheese, shredded	1 cup
	Pesto	3 tbsp

How to Make Cheesy Artichoke and Spinach Frittata with a Hint of Pesto

1. Prepare the Egg Mixture

• In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, and kosher salt until well blended.
• Set aside while you prepare the vegetables.

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 1 minute until fragrant.
• Add 4 cups of fresh baby spinach, stirring until it wilts down (2-3 minutes).
• Remove from heat.

3. Combine & Add Cheese

• Spread the drained artichoke hearts evenly across the skillet with the spinach.
• Pour the egg mixture over the sautéed vegetables, gently stirring to combine.
• Evenly scatter the shredded Monterey Jack cheese over the top.

4. Add Remaining Spinach & Pesto

• Scatter the remaining 2 cups of baby spinach on top.
• Drizzle the pesto over the mixture for added depth of flavor.

5. Bake the Frittata

• Preheat your oven to 375°F (190°C).
• Bake the frittata in the skillet for 20-25 minutes, or until the eggs are set and the top is golden.

6. Serve & Enjoy

• Let the frittata cool slightly before slicing.
• Serve warm or at room temperature for a delicious, versatile meal!

Tips for the Best Frittata

⭐ Use an Oven-Safe Skillet – A cast-iron or nonstick oven-safe skillet works best for even cooking.
⭐ Let the Frittata Rest – Allowing it to cool for 5-10 minutes helps it set and makes slicing easier.
⭐ Don’t Overbake – The frittata should be firm but slightly soft in the center.
⭐ Customize with Extra Veggies – Try adding mushrooms, sun-dried tomatoes, or roasted red peppers.
⭐ Swap the Cheese – Use feta, goat cheese, or sharp cheddar for different flavors.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~280 kcal
Protein	18g
Carbohydrates	5g
Fat	19g
Fiber	2g

This high-protein, low-carb frittata is perfect for a healthy and balanced meal!

Serving Suggestions

🍞 With Crusty Bread – A slice of warm, toasted sourdough pairs perfectly.
🥗 With a Fresh Salad – Serve alongside arugula or mixed greens with balsamic dressing.
🥑 With Avocado Slices – Adds creaminess and healthy fats.
🌶 With Hot Sauce or Chili Flakes – For those who love a spicy kick!
🍷 With a Light White Wine – A glass of Sauvignon Blanc or Pinot Grigio makes a great pairing.

This frittata is delicious on its own or as part of a complete meal!

Common Mistakes to Avoid

❌ Overmixing the Eggs – Lightly whisk them to avoid a tough texture.
❌ Using Too Much Liquid – Stick to ½ cup milk for the right balance.
❌ Skipping the Sautéing Step – Pre-cooking the spinach removes excess moisture.
❌ Overcooking in the Oven – Remove the frittata as soon as the center is set.
❌ Forgetting to Grease the Pan – Prevents sticking and ensures easy serving.

By following these simple tips, you’ll get a perfectly cooked frittata every time!

Frequently Asked Questions (FAQ)

1. Can I make this frittata ahead of time?

Yes! Store it in an airtight container in the fridge for up to 4 days.

2. Can I freeze frittata?

Absolutely! Let it cool, slice, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C).

3. Can I make this frittata dairy-free?

Yes! Substitute almond milk for regular milk and use dairy-free cheese.

4. What other cheeses work well in frittata?

Try cheddar, Gruyère, feta, or goat cheese for different flavor profiles.

5. Do I have to bake it, or can I cook it on the stove?

You can cook it entirely on the stovetop by covering the skillet and cooking on low heat for 10-12 minutes.

6. What’s the best way to reheat leftover frittata?

Reheat in the oven at 350°F (175°C) for 10 minutes or in the microwave for 30-45 seconds.

Final Thoughts

This Cheesy Artichoke and Spinach Frittata with a Hint of Pesto is a simple, flavorful, and nutritious dish that’s perfect for any meal of the day. Whether you’re making it for brunch, meal prep, or a quick weeknight dinner, it’s an easy, one-pan recipe that delivers big flavors and great nutrition.

Why not make this delicious frittata today and enjoy a wholesome homemade meal?

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