Spinach Artichoke Frittata

This recipe was hatched when I had more eggs than I knew what to do with! Haha, bad pun, I know. I’m a part of an awesome egg CSA from Ley Creek Farm in Fulton, NY, so I get a dozen farm fresh eggs each week. I literally walk past the chickens as I pick them up. It’s really cool knowing egg-zactly where my food comes from… ok, I’ll stop with the puns :P But anyways, I had a TON of eggs still left to use one week, so I decided to make a frittata. I am a BIG FAN of goat cheese and recently learned some amazing nutritional benefits of both spinach and artichokes, so I threw all of these great ingredients together to create this frittata! A frittata is basically a quiche without the crust. And I actually ended up having this (and the leftovers!) for dinner a few nights that week. The following week, I remade the dish the following week for a brunch with my girlfriends that I was hosting. It’s basically delicious any time of day!

Spinach Artichoke Frittata.png

Prep Time: 10 minutes
Cook Time: 30minutes
 Total Time: 40 minutes


Spray ghee (I use 4th & Heart)
10 eggs
12 oz. marinated quartered artichoke hearts, drained (preferably olive oi)
Approx. 1 cup of chopped frozen spinach
2 tablespoons almond milk
1/2 tsp kosher salt
Fresh ground pepper
2 Tbsp grated parm, divided
4 oz crumbled goat cheese
Optional: broccoli sprouts


  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Spray a 9x13* glass dish with spray ghee and set aside.

  3. Chop the artichokes into bite-sized pieces.

  4. In a medium bowl, whisk together the eggs, milk, and salt until thoroughly combined. Stir in the 1 tbsp parmesan cheese, artichokes, spinach, and fresh ground pepper.

  5. Pour mixture into glass baking dish.

  6. Sprinkle crumbled goat cheese evenly over mixture. Tap the side of glass to settle.

  7. Bake in the preheated oven until center is puffy and no longer moist, about 30 minutes.

  8. Remove from oven, sprinkle remaining 1 Tbsp parm cheese on top and broil for 5 minutes (more or less depending on your oven - watch it!)

  9. Allow to cool slightly before cutting into squares.

  10. Top with broccoli sprouts, if desired.

*NOTE: I made this same recipe again a week later and used an 8x8 glass dish. (I wanted a thicker slice.) I upped the temp to 350 degrees Fahrenheit and baked it for a lot longer, maybe about 50 minutes. I basically just checked on it until it wasn’t jiggly in the center any more!

Makes approx. 6 servings

Ultimate Portion Fix Containers: 1 red, 1 blue, 1/2 green, 1 tsp