Spinach Artichoke Frittata
Frittatas have long been my go-to solution anytime I need to use up the sad-looking produce, wilting herbs, and little nubs of cheese in my fridge. It’s not often I make them with a plan — until now.
Inspired by my favorite cheesy dip and the warm spring weather, I came up with a frittata loaded with garlicky marinated artichoke hearts, earthy baby spinach, salty Parm, and rich sour cream. I knew it would be good, but it went above and beyond all of my expectations. And now it’s the only frittata I want to make.
The Best Artichoke Frittata Starts at the Antipasti Bar
If you’re not already well-acquainted with it, you should know that your grocery store’s antipasti bar is basically a treasure trove of delicious and convenient ingredients.
Heading to the antipasti bar is a particular must for this frittata, because the marinated artichokes you’ll find there act as the primary flavor booster for your frittata. Unlike their canned or frozen brethren, marinated artichokes are infused with hints of garlic, herbs, and savory olive oil that take this anytime egg dish from good to spectacular.
Spinach and Artichoke Frittata
INGREDIENTS
- 10 large eggs
- 1/2 cup full-fat sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated Parmesan cheese (about 3 ounces), divided
- 2 tablespoons olive oil
- About 14 ounces marinated artichoke hearts, drained, patted dry, and quartered
- 5 ounces baby spinach (about 5 packed cups)
- 2 cloves garlic, minced
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