Spinach, Artichoke, and Sausage Frittata
with spiced roasted sweet potatoes
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.
Tags
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
531
Just a moment...
% Daily Value
Total Fat
36g
55%
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Saturated Fat
10g
51%
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Trans Fat
0g
Just a moment...
Cholesterol
322mg
107%
Just a moment...
Sodium
1160mg
48%
Just a moment...
Total Carbohydrate
32g
11%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
6g
Just a moment...
Protein
22g
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Prep
- 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)
- Artichoke hearts - If using canned artichoke hearts, drain and rinse. If using frozen, defrost. Roughly chop. (Can be done up to 2 days ahead)
- Eggs - Whisk eggs with salt and black pepper.
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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.
- 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.
- Pour eggs into the skillet and stir everything to combine.
- 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, top potatoes with olives.
- Slice frittata and serve with potatoes on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
531
Just a moment...
% Daily Value
Total Fat
36g
55%
Just a moment...
Saturated Fat
10g
51%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
322mg
107%
Just a moment...
Sodium
1160mg
48%
Just a moment...
Total Carbohydrate
32g
11%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
6g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
35 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.
0 HelpfulThis is my absolute go-to recipe for frittatas now. SO GOOD. The artichoke hearts are just AMAZING. Love love love love.
0 Helpful