Spinach, Artichoke, and Feta Frittatawith spiced roasted baby potatoes
- 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
- 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.
- 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!
This meal has 29 reviews
Really good! Very easy
Husband didn't care for it too much, but made excellent leftovers. Potatoes were awesome.
Delicious and super easy. I think I'd use a little more salt on the potatoes next time.
This was a really solid frittata, but tasted a bit salty. Could've been just my artichokes but that started to dominate a bit by the end.
This was quite good for how easy it was. I had some shredded swiss on hand so I added that and think it was a good addition, but not necessary. This had a lot more flavor than other frittatas I have made, which have turned out more dry and bland. I didn't make the potatoes and would prefer to serve with salad.
Very simple to make and quite tasty. We'll be making this again!