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.
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.
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!
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.