• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Antipasti and Light Bites

    Spinach and Artichoke Frittata

    Published: Mar 30, 2017, Last updated: Sep 6, 2017 by Emily This post may contain affiliate links.

    479 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print
    This Spinach and Artichoke Frittata is perfect for a light lunch this Spring with peas, leek and goats cheese it is packed full of flavour!www.insidetherustickitchen.com

    This Spinach and Artichoke Frittata is perfect for a light lunch this Spring with peas, leek and goats cheese it is packed full of flavour!

    Spinach and artichoke frittata www.insidetherustickitchen.com

    I've been making the most of this beautiful Spring weather this week. The temperature is just perfect at the moment so I've been going for long walks, picnics and soaking up the sun. I can't believe how warm it is already here in Tuscany but I'm definitely not complaining!

    I've also been enjoying some lovely light lunches to go with the beautiful weather like my farro salad and this roasted veg sandwich with avocado mayo and goats cheese, both SO delicious. I also made this yummy spinach and artichoke frittata through the week for my boyfriend's family.

    Spinach and artichoke frittata www.insidetherustickitchen.com

    It's perfect for Springtime and is filled with delicious green veggies and tangy goats cheese. The great thing about this frittata is that it only takes 25 minutes in the oven and can be eaten hot or cold on it's own or with a little salad.

    To make the frittata I firstly sauté some leek and garlic until soft then add in some frozen peas and spinach. The spinach is wilted down and then I add a sprinkle of salt and pepper.

    I used jarred artichokes and cut them up into smaller pieces before adding them to the spinach and leek then it's all placed in an oven proof dish.

    Spinach and artichoke frittata www.insidetherustickitchen.com

    I dollop over some mild, creamy goats cheese then whisk the eggs together with some parmesan and a splash of milk. The eggs are poured over the veggies and goats cheese then it's baked in the oven for 25 minutes.

    The result is light and flavour packed, you'll love this on a warm Spring afternoon with a little salad!

    If you've tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I'm getting up to.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    This Artichoke and Spinach Frittata is perfect for a light lunch this Spring with peas, leek and goats cheese it is packed full of flavour! www.insidetherustickitchen.com
    Print Pin
    5 from 1 vote

    Spinach and artichoke frittata

    This Spinach and Artichoke Frittata is perfect for a light lunch this Spring with peas, leek and goats cheese it is packed full of flavour!
    Course lunch
    Cuisine Italian
    Prep Time 5 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 40 minutes minutes
    Servings 6 people
    Calories 156kcal
    Author Emily Kemp

    Ingredients

    • 6 free range eggs
    • 1 leek
    • ~½ cup (80g) frozen peas
    • 1 garlic clove
    • ~¾ cup (160g) spinach
    • ~4.5 ounces (130g) artichoke hearts jarred in oil
    • ~1.4 ounces (40g) goats cheese
    • 1 tablespoon parmesan cheese grated
    • ~1.7 fluid ounces (50ml) milk
    • 1 tablespoon olive oil
    • Salt and pepper to season

    Instructions

    • Preheat the oven to 180°C/350F/gas mark 4. Put 1 tablespoon of olive oil in a frying pan under a low/medium heat. Finely chop the leek and garlic and sauté until soft.
    • Add the peas to the pan and stir. Roughly chop the spinach then add to the frying pan, stir until the spinach has wilted, season with salt and pepper and set aside to cool slightly.
    • Roughly chop the artichokes and add them to the spinach and veggies, mix to combine. Whisk the eggs in a large bowl, add the parmesan, milk a pinch of salt.
    • Cover the bottom of an oven proof dish with the spinach and artichoke mixture. Dollop the goats cheese over the top then pour the egg mixture on top.
    • Bake in the oven for 25 minutes, until golden on top and cooked all the way through.

    Notes

    Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

    Nutrition

    Calories: 156kcal
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Antipasti and Light Bites

    • Gnocco Fritto (Italian fried dough) on a plate with cheese and prosciutto.
      Gnocco Fritto (Italian Fried Dough)
    • Three slices of artichoke bruschetta sitting on a wooden serving board with a small ramekin of artichokes beside it.
      Artichoke Bruschetta (Quick, Easy & Delicious)
    • An overhead shot of artichoke pesto in a bowl sitting on a wodden board.
      Artichoke Pesto (Quick 5 minute Recipe)
    • Two stuffed eggplants on a scalloped edged plate with basil scattered around.
      Italian Stuffed Eggplant (Mozzarella and Tomato)

    Reader Interactions

    Comments

    1. Nathan

      August 29, 2017 at 6:29 pm

      Frittata is so delicious, especially in the summer. Love this recipe.5 stars

      Reply
    2. shelley

      April 30, 2017 at 4:03 am

      I've never cooked with artichokes but I love spinach!

      Reply
      • Inside the rustic kitchen

        April 30, 2017 at 11:38 am

        I love spinach too, you should try cooking with artichokes they're so delicious. Thanks for stopping by Shelley☺️

        Reply
    3. Alicia Taylor

      April 04, 2017 at 8:20 pm

      I love that you call for free range eggs. I grew up on a farm and there really is a difference in the flavor. Additionally, it's better for the chickens.

      Reply
    4. Stephanie@ApplesforCJ

      April 04, 2017 at 8:04 pm

      Frittatas are one of my favorite things to make. They are so good cause you can just use up any veggies you have on hand. This one sounds delicious.

      Reply
      • Inside the rustic kitchen

        April 04, 2017 at 8:05 pm

        Exactly they are so great for that, thanks Stef!

        Reply
    5. Lucy @ Supergoldenbakes

      April 04, 2017 at 8:00 pm

      Long walks in Tuscany followed by a a slice of this gorgeous frittata sounds great. Peas, spinach and artichokes are wonderful together.

      Reply
      • Inside the rustic kitchen

        April 04, 2017 at 8:06 pm

        Thanks so much Lucy!

        Reply
    6. Julia @ HappyFoods Tube

      April 04, 2017 at 7:53 pm

      You are going on picnics already? I am jealous! 🙂 Love frittata but never tried it with artichokes. What a great recipe!

      Reply
      • Inside the rustic kitchen

        April 04, 2017 at 7:56 pm

        Haha the benefits of living in Italy although it isn't usually as warm as this at this time of year. Thanks so much the artichokes are so yummy in it!

        Reply
    7. Kristina @ Love & Zest

      April 04, 2017 at 7:39 pm

      Sauteed leeks and garlic...goat cheese...asparagus...Is this heaven? Looks delicious!

      Reply
      • Inside the rustic kitchen

        April 04, 2017 at 7:57 pm

        Haha thanks Kristina ☺️

        Reply
    8. Avril

      April 03, 2017 at 5:24 pm

      Hi Emily, hope to see you when we're over in August. I've tried and enjoyed a few of the recipes and they are so good. Im looking forward to trying the frittata recipe but in the description in your blog you say the goats cheese is dolloped on the top of the egg mixture but in the method it says to add the goats cheese before adding the eggs; which is the right way? Cheers, Avril xxx

      Reply
      • Inside the rustic kitchen

        April 03, 2017 at 5:29 pm

        Hi Avril, so nice to hear from you. We'll definitely try and get up in August. I add the goats cheese on top of the vegetables then pour over the egg mixture. Sorry I'll amend that in the post, thanks for pointing that out! ☺️

        Reply
        • Avril

          April 03, 2017 at 5:40 pm

          Brilliant Emily, thanks, it looks delicious. xxx

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • an overhead shot of a tiramisu in a dish with a slice out
      Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Close up of an Italian beef ragu in a bowl
      Italian Beef Ragu - A Classic Recipe
    • An overhead shot of lobster ravioli in a bowl
      Lobster Ravioli with Vodka Cream Sauce
    • Italian tomato sauce in a saucepan with two slices of ciabatta bread
      Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    479 shares