Light bites/ Lunch

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!

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

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

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

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.

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!
Spinach and artichoke frittata
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
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
Servings: 6 people
Calories: 156 kcal
Author: Emily Kemp
  • 6 free range eggs
  • 1 leek
  • ~1/2 cup (80g) frozen peas
  • 1 garlic clove
  • ~3/4 cup (160g) spinach
  • ~4.5 ounces (130g) artichoke hearts jarred in oil
  • ~1.4 ounces (40g) goats cheese
  • 1 tbsp parmesan cheese grated
  • ~1.7 fluid ounces (50ml) milk
  • 1 tbsp olive oil
  • Salt and pepper to season
  1. Preheat the oven to 180°C/350F/gas mark 4. Put 1 tbsp of olive oil in a frying pan under a low/medium heat. Finely chop the leek and garlic and sauté until soft.
  2. 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.
  3. 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.
  4. 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.

  5. Bake in the oven for 25 minutes, until golden on top and cooked all the way through.
Recipe Notes

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

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  • Reply
    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
    Alicia Taylor
    April 4, 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
    Lucy @ Supergoldenbakes
    April 4, 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
    Julia @ HappyFoods Tube
    April 4, 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 4, 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
    Kristina @ Love & Zest
    April 4, 2017 at 7:39 pm

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

  • Reply
    April 3, 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 3, 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
        April 3, 2017 at 5:40 pm

        Brilliant Emily, thanks, it looks delicious. xxx

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