Easy Spinach Artichoke Frittata Recipe

Spinach Artichoke Frittata
Kaleigh McMordie
Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
Servings: 6 (1 slice each)

Nutrition Highlights (per serving)

139 calories
9g fat
6g carbs
10g protein
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Nutrition Facts
Servings: 6 (1 slice each)
Amount per serving  
Calories 139
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 189mg 63%
Sodium 160mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 11%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 10g  
Vitamin D 1mcg 5%
Calcium 141mg 11%
Iron 2mg 11%
Potassium 433mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Think you’re too busy in the mornings for a healthy breakfast? You’re not! Make a frittata on the weekend and cut it into portions to heat up for the week ahead.

This spinach artichoke frittata is flavorful and full of fiber, folate, calcium, and iron, thanks to a generous portion of baby spinach. It’s also full of protein to keep you full for hours. Eggs are an affordable source of high-quality proteins, vitamin A, iron, vitamin B12, riboflavin, choline, zinc, and calcium. They also provide several bioactive compounds that have antimicrobial, antioxidant, and anti-cancerous properties.

Frittatas are an easy and delicious way to add protein and vegetables to your breakfast routine. They’re simple to make, and you can customize them with any vegetables you have on hand. A handful of cheese sprinkled in makes this frittata taste extra special, but it’s actually low in sodium.


  • 1 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 (8 oz.) bag baby spinach
  • 1 cup quartered artichoke hearts, drained
  • 1/4 cup shredded part-skim mozzarella cheese
  • 6 large eggs
  • 1/2 cup skim milk
  • 1/2 tsp. black pepper


  1. Heat oven to 350 F.

  2. Heat oil in a 12-inch oven-safe skillet. Add garlic and spinach and cook until spinach is wilted. Remove from heat.

  3. Add artichoke hearts and sprinkle with cheese.

  4. Whisk together eggs, milk, and pepper. Pour over cheese.

  5. Bake 20 to 25 minutes or until eggs are set in the middle. Remove from oven and cool at least five minutes before cutting.

Ingredient Variations and Substitutions

You can use any vegetables in this frittata. The addition of mushrooms and bell peppers would be delicious sautéed with the spinach.

You may use egg substitute or egg whites for part or all of the eggs if you prefer. That will lower the fat and cholesterol count but also reduce essential nutrients like choline.

For additional protein per serving, try adding shredded cooked chicken breast, pancetta, or diced ham to the frittata.

Cooking and Serving Tips

  •  In a pinch for dinner? Frittatas make great easy dinners, too!
  • The amount of spinach used will seem like a lot at first, but it will shrink down as it cooks.
  • Serve this frittata with whole-grain toast and fruit for a complete breakfast.

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2 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. USDA FoodData Central. Spinach, cooked, from fresh, made with oil. Updated December 31, 2016.

  2. Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human HealthNutrients. 2019;11(3):684. Published 2019 Mar 22. doi:10.3390/nu11030684