• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Artichoke and Spinach Frittata

[heart_this] · Apr 13, 2010 · 25 Comments

Artichoke and Spinach Frittata

I first came across artichokes a little after I started food blogging and I shied away from them as they seemed a little intimidating at the time. Just over a year ago I finally got around to trying them and I have been hooked ever since! Over the winter I was using canned artichokes but I have been seeing fresh ones in the grocery stores the over last few weeks and I have just been itching to use them again. As luck would have it I recently came across this recipe for an artichoke and spinach frittata on Cara’s Cravings that sounded really good. The spinach and artichoke combo reminded me of one of my favourite dips, the hot spinach and artichoke dip , which I can never get enough of. I made a few changes to the recipe including using fresh chopped dill, replacing the cheese with feta and of course using the fresh artichokes.
I started with 2 medium sized artichokes, and I quartered them after picking off the inedible outer petals and peeling their stems. I then removed the fuzzy insides and quickly blanched them before adding them to the frittata. Preparing the fresh artichokes took a bit of work but it was worth it! (Of course you could easily save yourself some time and simply use frozen or canned artichokes.) I ended up with nice large pieces of artichokes that gave the frittata a rustic feel to it and they were definitely tasty! The spinach, feta and dill flavour combo has been one of my favorites for a while now and it worked really well in this frittata and the artichoke took it over the edge making it that much better! Luckily I made enough that I will be enjoying this frittata for breakfasts for the rest of the week.

Artichoke and Spinach Frittata

Artichoke and Spinach Frittata

Cook Time: 40 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (chopped)
  • 1 (10 ounce) package fresh spinach (roughly chopped, or frozen that is thawed and squeezed of excess liquid)
  • 2 cups artichoke hearts (quartered)
  • 6 eggs
  • 1/4 cup Greek yogurt
  • salt and pepper to taste
  • 2 tablespoons dill (chopped)
  • 1/2 cup feta (crumbled)
directions
  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Add the spinach and cook until it wilts.
  5. Mix the artichokes, eggs, yogurt, salt, pepper, dill, spinach and feta in a bowl.
  6. Pour the egg mixture into the pan and cook until the eggs are almost set, about 10-15 minutes.
  7. Transfer the pan into a preheated 400F/200C oven and let the eggs finish cooking, about 10-15 minutes.
Similar Recipes:
Hot Spinach and Artichoke Dip
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
Creamy Pea and Artichoke Pesto Pasta Salad
Agginaropita (Greek Artichoke Pie)
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Butternut Squash, Mushroom, Kale and Sausage Frittata
Spinach and Artichoke Dip Tortellini Soup
Spinach and Artichoke Dip Pasta
Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta

Breakfast, Egg, Food, Gluten-free, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Anonymous says

    April 14, 2010 at 12:23 am

    Ahhh, Kevin. Finally a change from your overstuffed sandwiches. Now this dish does indeed look appetizing and yummy! And will try.

    Reply
  2. Jane says

    April 14, 2010 at 12:35 am

    I know that dip! I once made too much of it for a party (is that even possible?) and turned the rest into a casserole with noodles and chicken.

    This recipe is going straight into my "frittatas" folder!

    Reply
  3. Catherine says

    April 14, 2010 at 12:59 am

    Oooh this looks so scrumptious Kevin! Love the presentation.

    Reply
  4. Melissa says

    April 14, 2010 at 1:22 am

    You can eat the petals, just not the "choke"

    The secret to the petals is steaming them and dipping them in something like a lemon/garlic butter sauce and scraping your teeth along the INSIDE of them.

    The hearts are not the only edible thing. Those petals are actually quite tasty! Stuffed artichoke kind of works that way too. Its a tooth scrape thing.

    Reply
  5. Melissa says

    April 14, 2010 at 1:26 am

    http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

    Reply
  6. Melissa says

    April 14, 2010 at 1:40 am

    GAH – ignore that last post.

    Just google how to cook and eat an artichoke. The fleshy innards of the petals are to die for.

    Reply
  7. Velva says

    April 14, 2010 at 1:53 am

    Artichokes seems to be a taste that you develop as you get older. I love them too. I try to use them often. Your frittata looks delicious.

    Reply
  8. jose manuel says

    April 14, 2010 at 7:24 am

    Buenisima tortilla. Un saludo

    Reply
  9. Ana Powell says

    April 14, 2010 at 7:42 am

    Excellent presentation, awesome photo, lovely flavours x

    Reply
  10. Rosa's Yummy Yums says

    April 14, 2010 at 7:54 am

    Very appetizing! That frittata would be great with a nice salad!

    Cheers,

    Rosa

    Reply
  11. Cherine says

    April 14, 2010 at 8:38 am

    Your frittata looks great and it is a all time favorite of mine.

    Reply
  12. Joanne says

    April 14, 2010 at 10:14 am

    Artichokes are one of my FAVORITE veggies. This looks like an awesome frittata.

    Reply
  13. My name is Lee! says

    April 14, 2010 at 11:30 am

    Kevin, check out more artichoke recipes at http://www.mancooking101.com/2010/01/artichokes-edible-thistles.html at my blog, http://www.mancooking101.com.

    Enjoy!

    Lee

    Reply
  14. Cara says

    April 14, 2010 at 1:00 pm

    lovely picture! I love this frittata and I can only imagine that it's even better with fresh artichokes. I finally found some baby artichokes and I am cooking with them tonight. I'm very excited!

    Reply
  15. Dawn says

    April 14, 2010 at 3:12 pm

    Looks great Kevin. I love Cara's Cravings.

    Reply
  16. The Short (dis)Order Cook says

    April 14, 2010 at 5:49 pm

    I never could get into chewing on artichoke leaves, but once I opened myself up to artichoke hearts in brine, I found a world of possibilities. They do work well with spinach, so this frittata looks great. The yogurt looks like a great way to make it creamy.

    Reply
  17. Anonymous says

    April 15, 2010 at 12:12 am

    i was thinking of doing a frittata today… spring food! love the photo!

    Reply
  18. Melissa says

    April 15, 2010 at 12:25 am

    @ The Short (dis)Order Cook

    You do not CHEW the leaves. This is probably why people come to the misconception that they are inedible. You scrape your teeth across the fleshy side after you have them dipped in something. Or even plain they are pretty good, especially when you get closer and closer to the middle.

    Reply
  19. inglesita says

    April 15, 2010 at 3:14 am

    Sounds delish! Love all of those ingredients. Since being introduced to your site, I have saved so many of your recipes into Evernote.com and tagged them by ingredient so I can find them easily. Any chance you might be able to have "recipe box/shopping list" functionality for your blog. Not sure if that works on blogs or if you'd have to have your own site, but that would be awesome.

    Reply
  20. Dani says

    April 15, 2010 at 1:38 pm

    i am so tempted to find some artichokes now! i shy away from them too, but u have convinved me to give 'em a try 🙂

    Reply
  21. Beth (Jam and Clotted Cream) says

    April 17, 2010 at 9:16 am

    Frittata's are so quick and easy. Great photo

    Reply
  22. Fish Nat!on says

    April 21, 2010 at 6:25 am

    This blog is blowing my mind

    Reply
  23. Anonymous says

    February 21, 2011 at 4:47 pm

    hey kevin, i gave you another shout out and used the awesome picture this time! links to your recipes are seriously going to be all over my blog, lol. thanks!

    http://reluctantwwfoodie.wordpress.com/2011/02/21/bacon-tomato-cheese-frittata/

    Reply
  24. Anonymous says

    January 21, 2013 at 4:47 pm

    Hi kevin, I have pickled artichokes that I made myself. Please, I would be grateful if you could kindly direct me to any recipe that could substitute fresh artichokes hearts or canned artichokes hearts with my pickled artichokes hearts who are pickled as per the recipe by Mr Shaw, and contain some olive oil too as per the reserving recipe and are in the fridge.

    Reply
  25. Kevin says

    January 22, 2013 at 11:31 am

    Anonymous: You could use the pickled artichokes in pretty much any recipe that calls for canned and some that call for fresh including this one.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.