Spinach, Artichoke, and Feta Frittatawith spiced roasted baby potatoes
There is something satisfying about the fresh colors and flavors of dishes that include spinach and artichoke. Add some feta on top and you'll see why this quick frittata has become one of our favorites.
Ingredients
- Garlic - 2 cloves, chopped
- Artichoke hearts, canned or frozen - 8 oz, chopped
- Eggs - 6
- Milk - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Butter - 1 Tbsp
- Baby spinach - 2 oz
- Cheese, feta - 3 oz, crumbled
- Potatoes, baby or new - 1 1/2 lbs, halved
- Oil, olive - 2 Tbsp
- Oregano, dried - 1/2 tsp
- Paprika - 1/2 tsp
- Lemon juice - 2 tsp
Nutrition Facts
Prep
- Garlic - (If prepping right before cooking, get oven heating first.) Chop garlic. (Can be done up to 5 days ahead)
- Artichoke hearts - If using canned artichoke hearts, drain and rinse. If using frozen, defrost. Roughly chop. (Can be done up to 2 days ahead)
- Potatoes - Slice potatoes in half.
- Eggs - Whisk eggs with milk, salt, and black pepper.
Make
- Heat oven to 425F / 218C degrees.
- Toss potatoes with oil, oregano, paprika, and some salt and pepper. Spread on a sheet pan. Roast, shaking the pan halfway through cooking, until potatoes are tender, 24 to 26 minutes.
- While potatoes roast, heat a 10.5” to 12” (26 cm to 30 cm) skillet (for 4 servings, adjust skillet size if customizing) over medium-high heat.
- Melt butter in skillet and then add garlic and artichoke hearts. Saute until fragrant, ~1 minute. Stir in spinach and cook for 1 minute more.
- Pour eggs into the skillet and stir everything to combine. Crumble feta over top.
- Transfer frittata to the oven. Bake for 20 to 22 minutes until eggs are set and inserted knife comes out cleanly.
- When potatoes are finished cooking, squeeze lemon juice over top.
- Slice frittata and serve with potatoes on the side. If you have some yogurt left from earlier in the week, add a spoonful on top of the potatoes. Enjoy!
Reviews
This meal has 34 reviews
Just made this for New Year's Day brunch. Grown ups loved it, kiddos not so much. I added some leftover chicken from a Mediterranean Chicken Salad with paprika and oregano from CS and it tied the meal together. Will definitely do this again.
this was so good - my husband that dislikes artichokes even liked it!
This was a nice change from slow cooker meals. Still warm and hearty.
Skipped the artichoke -- used more spinach.
This is my absolute go-to recipe for frittatas now. SO GOOD. The artichoke hearts are just AMAZING. Love love love love.
Really good! Very easy