Spinach Artichoke Frittata

The next best thing to having dip for breakfast.

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I’m always looking for an excuse to eat my favorite dip for dinner, but I have yet to figure out how to make a meal out of actual spinach artichoke dip without major threat to my digestive wellbeing—and that’s where this spinach artichoke frittata comes in. Filled with sautéed artichokes, garlicky spinach and two kinds of cheese, this frittata is as craveable as its namesake party dip—and nourishing enough to start every morning.

Most people know about Parmigiano Reggiano, that long-aged, umami-packed “king of cheeses” hailing from Italy, but not many people fully appreciate its distant cousin: domestic Parmesan. An Italian-style hard grating cheese made in America, domestic Parmesan is less codified than Parm Reggiano: while it’s always aged at least 10 months, some brands may be aged longer, and specific flavor profiles can vary from brand to brand. In general it has a milder, nutty flavor as opposed to the powerful base umami of Parm Reggiano, and while some might consider this an inferior quality I tend to treat it as an asset. Sometimes you don’t want a cheese that automatically takes center stage; sometimes you just want a background note of buttery nutty cheese with a bit of sharpness . . . and when you do, domestic parm is your girl.

If you’re making this frittata as a quick meal-prepped breakfast for the week ahead, you’re probably not that concerned with how it looks. But if you’re planning to serve it at a brunch and are a little more concerned about the presentation, there are a few tricks you should know so your frittata will look its best. To ensure a pretty, colorful top, use a fork to gently lift some of the spinach and artichokes to the surface after pouring in the egg. You can even try to arrange the spinach in pretty swirls—just keep in mind that it may move during its journey to the oven! Beyond that, the easiest way to make this frittata look extra special is to top it with freshly cracked black pepper (big hearty cracks, not a fine dusting, for that rustic look) and sprinkle a few parmesan shavings over just before serving. A (clean) vegetable peeler will give you gorgeously thin shards that look almost artisanal. 

Baked egg dishes make for wonderful make-ahead and meal prep, and this frittata is no exception. Cool completely and store in the refrigerator for up to 3 days, or wrap tightly in plastic wrap, place in a resealable plastic bag, and freeze for up to a month. If you want to create frozen grab-and-go breakfast packs, I recommend cutting the frittata into single-serving portions, and wrapping each portion separately in plastic wrap before freezing.

Enjoy!

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Spinach Artichoke Frittata

(Serves 8)

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

8 large eggs

1 teaspoon kosher salt, divided (I used Diamond Crystal)

⅓ cup whole milk

2 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

¼ teaspoon red pepper flakes

1 (14-oz.) can artichokes in brine, drained and chopped into bite-sized pieces

4 oz. fresh spinach (about 4 cups)

Freshly ground black pepper

1 ½ oz. Parmesan cheese, freshly shredded (about ¾ cup), plus more, shaved, for topping

1 ½ oz. white cheddar cheese, shredded (about ½ cup)

Equipment: large bowl, whisk, 10” oven-safe pan (preferably cast iron), rubber spatula, box shredder (for cheese)

Instructions

1. Arrange a rack in the middle of the oven; heat oven to 375°F.

2. In a large bowl, whisk eggs and ½ teaspoon salt until homogenous. Add milk and whisk until combined. Set aside.

3. In a 10” oven-safe skillet (preferably cast iron), heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute. Add artichokes and cook, stirring occasionally, until just starting to stick to the bottom of the pan, 5-6 minutes more.

4. Add spinach in handfuls to the pan (it will seem like a lot at first, but it really cooks down!) and cook until wilted, about 2 minutes. Season with ½ teaspoon salt and freshly ground black pepper, then sprinkle with all but 1 tablespoon each of the parmesan and cheddar.

5. Whisk eggs again to reincorporate, then pour into the skillet. Using a fork, lift some of the spinach and chopped artichokes up above the layer of egg so it floats to the surface. Top with remaining parmesan and cheddar.

6. Cook frittata over medium heat just until the sides start to set, about 1 minute. Carefully transfer the pan to the oven.

7. Cook until just set in the center, 10-12 minutes. (There may be gooey cheddar on the surface; don’t confuse this with undercooked egg!)

8. Remove from the oven and let cool 5 minutes, then serve topped with shaved parmesan and more black pepper, as desired.

Originally posted March 1, 2026.