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Spinach, Artichoke, and Sausage Frittata
with spiced roasted sweet potatoes

Active: 40 min Total: 40 min
There is something satisfying about the fresh colors and flavors of dishes that include spinach and artichoke. We love that combination in this quick frittata. Slice and serve it with roasted sweet potatoes for a colorful and nutrient-rich meal.


Spinach, Artichoke, and Sausage Frittata:
  • Garlic - 2 cloves , chopped
  • Artichoke hearts, canned or frozen - 8 oz , chopped
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Sausage, Italian - 8 oz
  • Baby spinach - 2 oz
Spiced Roasted Sweet Potatoes with Olives:
  • Sweet potatoes - 1 lb , cubed
  • Olives, any variety - 1 cup , sliced
  • Oil, olive - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Paprika - 1/2 tsp


  1. Sweet potatoes / Olives / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Artichoke hearts - If using canned artichoke hearts, drain and rinse. If using frozen, defrost. Roughly chop. (Can be done up to 2 days ahead)
  3. Eggs - Whisk eggs with salt and black pepper.

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  1. Heat oven to 425F / 218C degrees.
  2. 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.
  3. 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.
  4. Add sausage and saute, breaking it apart, until browned, 5 to 7 minutes. Next add garlic and artichoke hearts. Saute until fragrant, ~1 minute. Stir in spinach and cook for 1 minute more.
  5. Pour eggs into the skillet and stir everything to combine.
  6. Transfer frittata to the oven. Bake for 20 to 22 minutes until eggs are set and inserted knife comes out cleanly.
  7. When potatoes are finished cooking, top potatoes with olives.
  8. Slice frittata and serve with potatoes on the side. Enjoy!



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