Spinach Artichoke Frittata
Eggs rank very high on my list of top foods. Packed with nutrition, vastly versatile and cost friendly…they check all the boxes!! So if you’re a big egg fan and are new on the frittata scene, you may want to consider adding this recipe to your egg repertoire. Not big on artichokes or spinach? No worries, it’s easy to swap out ingredients for your favorite add-ins. Get creative!
- 10-12 organic eggs
- ½ cup full-fat coconut milk (canned)
- 1 Tbsp spicy brown mustard or dijon mustard
- 1 tsp salt
- ¼ tsp ground pepper
- 1 cup shredded cheese of choice (I used parmesan and cheddar)
- ½ yellow onion, chopped (approx. ¾ c)
- 1 can artichokes, quartered and well drained)
- ½ cup sun-dried tomatoes (I used jarred and packed in olive oil)
- 2-3 cloves of garlic, minced (or 2 heaping tsp of jarred garlic)
- 5-6 handfuls of spinach
- 1-2 Tbsp avocado oil or olive oil
- smoked paprika (optional)
- Preheat oven to 400 degrees.
- Add the eggs, coconut milk, mustard, salt, pepper and ½ of the cheese into a large mixing bowl. Whisk together and set aside.
- Heat the oil in a cast iron skillet or oven-safe skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes.
- Add the artichokes and sun-dried tomatoes to the onions and continue to cook for an additional 2-3 minutes.
- Add the garlic and spinach. Toss all the ingredients together and cook until the spinach begins to wilt and most of the liquid has evaporated.
- Spread the vegetables evenly over the bottom of the skillet and pour the egg mixture over the top. Sprinkle with the remaining cheese and smoked paprika. Cook on medium heat until the egg begins to set around the edges of the pan.
- Transfer the skillet to the oven and bake for 12-14 minutes. Check for doneness by making a small slit in the center with a knife. If no raw egg appears, remove from the oven.
- Allow to cool for approximately 5 minutes before cutting into slices.