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Spinach, Artichoke, and Bell Pepper Frittata
with bacon

Active: 40 min Total: 40 min
Packed with colorful ingredients and served with bacon on the side, this is a frittata that is as good served for dinner as it would be for breakfast.


  • Bacon - 8 strips
Spinach, Artichoke, and Bell Pepper Frittata:
  • Bell peppers, any color - 1 , diced
  • Shallots - 2 cloves , diced
  • Baby spinach - 4 oz , chopped
  • Artichoke hearts, canned or frozen - 1 1/2 cups , chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp


  1. Bell peppers / Shallots / Spinach - (If prepping right before cooking, get oven heating first.) Prep as directed. Store bell peppers in one container. Combine shallots and spinach. (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 pepper.

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  1. Heat oven to 425F / 218C.
  2. Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. Add oil and then bell peppers with a pinch of salt. Saute until bell peppers are tender, 4 to 5 minutes.
  3. Add artichokes, shallots, and spinach and saute everything together until spinach is wilted, 5 to 6 minutes more.
  4. Pour eggs over vegetables and stir to combine ingredients.
  5. Transfer frittata to the oven and bake until cooked through, ~20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
  6. When frittata is nearly finished, heat a griddle or large skillet over medium heat. Add bacon and fry on both sides until crisp, 6 to 8 minutes total. Transfer to a paper towel-lined plate.
  7. Slice frittata and serve with bacon on the side. Enjoy!



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