Spinach-Artichoke Frittata

February 26, 2011

Frittata is one of my all-time favorite foods. It meets all of my criteria for an awesome food: delicious, healthy, portable, easily portioned, and, best of all, flexible enough to accommodate nearly anything you have in your kitchen. Here’s one of my favorite recipes, made even better by the fact that it uses frozen vegetables to reduce cost.

Serves 8

1 package frozen spinach, thawed
1 package frozen artichoke hearts, thawed
6 oz grated parmesan cheese
1/2 large onion
2-4 cloves of pressed garlic, depending on size of cloves
1 Tbsp dried rosemary
1 Tbsp dried oregano
2-3 Tbsp olive oil
1 Tbsp lemon juice
2-3 Tbsp coconut oil or ghee
salt and pepper
6-8 eggs
1 Tbsp coconut milk or heavy cream for each egg
1-2 chicken breasts, cut into bite-size pieces (optional)
1-2 Roma tomatoes, sliced, salted and peppered if desired (optional)
1-2 semi-sweet apples, sliced (optional)


Preheat the oven to 400 degrees.

Mix the thawed frozen vegetables and the cheese in a big bowl.

Whisk the eggs together with the coconut milk in a separate bowl.

In a large cast-iron (or other oven-safe material) skillet, add the olive oil and lemon juice and heat.  Add the onion, garlic, rosemary, and oregano and sautee until the onions are clear.  Once cooked through, use a slotted spoon to combine the onion mixture with the artichoke mixture and mix thoroughly.

If using the chicken, sear it on all sides in the liquid from the onion mixture.  Combine with the vegetable mixture and pour in the liquid from the skillet.

Let sit a few minutes to cool, then add the egg mixture to the bowl with everything else and stir thoroughly.

While the vegetable mixture is cooling, melt the coconut oil in the skillet over a burner on high heat, making sure to coat the whole skillet – including the sides – to keep the frittata from sticking.

Once the skillet and oil are hot, pour in the frittata mixture and let cook on the burner for about 1 minute to seal the bottom.  Then, sprinkle a little more cheese on top and put in the oven until the egg is cooked through and the cheese on top is starting to brown.

If using the apple or tomato, use the slices to top the frittata pizza-style only after the egg has firmed up enough to support them without sinking, but before the frittata has finished cooking.  Do this quickly, removing the frittata from the oven for as little time as possible.

Remove from the oven, slice, and serve.


2 Responses to “Spinach-Artichoke Frittata”

  1. Jessie Says:

    I have tried his frittata recipe and it is CRAZY good. Also, I know that my mom has a similar recipe for a ‘summer tomato tart’ of some sort that calls for a lot of the same things. I would be really curious to try it with apple slices on top; I feel like the rosemary would really bring out some nice flavor combinations. …Man, I wish I had a kitchen.

  2. Evan Says:

    Interesting… I’ve never heard of making Frittata in the over before. I might have to try this one.

    I have a good recipe for one with smoked salmon and cream cheese if you’re interested 🙂

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