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Cheesy Artichoke and Spinach Frittata with a Hint of Pesto


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  • Author: Raven
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x

Description

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.


Ingredients

Scale
  • 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.

Notes

  • Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or microwave for 30 seconds.
  • Cheese Variations: Try swapping Monterey Jack with feta, mozzarella, or sharp cheddar for different flavors.
  • Low-Carb Option: Skip the milk or replace it with unsweetened almond milk.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean