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
- 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.
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.
- 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
- 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.