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An easy and delicious Spinach and Artichoke Frittata made with peas and creamy goat’s cheese. This frittata is perfect for a light lunch or picnic and is ready from start to finish in under 30 minutes.
Whether you’re looking for something quick and healthy to make for lunch, to take out on a picnic or are just craving something light and delicious this spinach and artichoke frittata ticks all of the boxes.
The beauty of a frittata which, in case you didn’t know is a thick Italian-style omelette is that it can contain pretty much anything.
It can be full of veggies, cheese and even meat so it’s perfect for clearing out your fridge and making use of what you have at home.
This version is super quick and easy and of course, absolutely delicious! It’s made with jarred artichokes, fresh peas, spinach, shallots and lots of creamy goat’s cheese making it perfect for Spring!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin ItIngredient notes and substitutions
- Shallot – you could also use red onion or Tropea onions (I love using Tropea onions when I have them they’re so sweet and delicious).
- Peas – use fresh peas if they are in season and available to you. If not, frozen peas are just as delicious and really handy to have in the freezer.
- Goat’s cheese – I tend to go for a mild and creamy goat’s cheese. Other cheeses that would work well are ricotta, mozzarella or Fontina.
- Artichokes – we used jarred artichokes in olive oil (ones marinated in herbs can also be used).
- Eggs – we use large, free-range eggs.
Visual walk-through of the recipe
This is a visual walk-through of the recipe with step-by-step photos. The full printable recipe with ingredients is below.
Saute veggies – saute the shallot until soft and translucent then add the peas for a minute or two. If you’re using frozen peas just add them straight to the pan from frozen (they defrost in seconds).
Add artichokes and spinach – add the sliced artichokes followed by the fresh spinach and saute until the spinach is just wilted.
Add the eggs – add the grated pecorino to the eggs and pour them over the cooked veggies.
Bake – add dollops of goat’s cheese and bake in the oven until golden brown on top (10-15 minutes).
Recipe tips and FAQs
- Use an oven-safe pan – it’s important that the pan you use is oven-safe. If you don’t have one you can transfer the cooked vegetables to a small to medium sized casserole dish then pour in the eggs and bake.
- The best artichokes to use – I like to use jarred artichokes as they’re really easy to find and keep stocked in our store cupboard (marinated ones also work). You could use frozen artichokes just make sure to defrost them first.
- Goats cheese alternative – if you’re not a fan of goat’s cheese then ricotta would work well. You could also use a good Italian melting cheese such as buffalo mozzarella or Fontina cut into cubes.
- Variations- the beauty of this recipe is that it’s really easy to adapt with various vegetables depending on your taste and what’s in season so don’t be afraid to be a bit creative with it and make it your own.
Once baked the frittata will keep well in the fridge for up to 2 days and can be eaten cold with salad or reheated in the oven.
Serving suggestions
A frittata is perfect for lunch during spring and summer when eating al fresco out in the sunshine. It can be eaten on its own or served with a side salad (see some suggestions below).
If you’ve tried this Spinach and Artichoke Frittata recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Easy Spinach and Artichoke Frittata
Equipment
- 28cm (11 inch) oven safe frying pan (see notes if you don't have one)
Ingredients
- 6 large eggs, whisked together
- 1 shallot, finely sliced
- ½ cup (80g) fresh or frozen peas
- ¾ cup (60g) baby spinach
- 6-8 (130g) jarred artichoke hearts in olive oil
- 1.5 oz (40g) goat cheese
- 1 tablespoon Pecorino romano, finely grated (can also use Parmigiano Reggiano)
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Pre-heat the oven to 180C (350F)
- Add the olive oil to a pan on a medium-low heat and saute the shallot until soft and translucent. Next, add the peas and cook for about 2 minutes.
- Add the artichokes and spinach and saute until the spinach has just wilted. Add the Pecorino with a pinch of salt and pepper to the eggs and pour them into the spinach mix.
- Dot over pieces of goat cheese and place the pan in the oven for 10-15 minutes until cooked through.
- Let the frittata sit for a couple of minutes then cut into slices and serve. I like to top it with extra shavings of Pecorino (optional).
Video
Notes
-
- Use an oven-safe pan – it’s important that the pan you use is oven-safe. If you don’t have one you can transfer the cooked vegetables to a small to medium sized casserole dish then pour in the eggs and bake.
- The best artichokes to use – I like to use jarred artichokes as they’re really easy to find and keep stocked in our store cupboard (marinated ones also work). You could use frozen artichokes just make sure to defrost them first.
- Goats cheese alternative – if you’re not a fan of goat’s cheese then ricotta would work well. You could also use a good Italian melting cheese such as buffalo mozzarella or Fontina cut into cubes.
- Variations- the beauty of this recipe is that it’s really easy to adapt with various vegetables depending on your taste and what’s in season so don’t be afraid to be a bit creative with it and make it your own.
- Storage – once baked the frittata will keep well in the fridge for up to 2 days. It can be eaten cold or reheated in the oven.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely always . Living in Crete, instead of ricotta, we use the Cretan equivalent, wich is made same way and called mizithra.
Hi Johan, that’s so interesting, I love discovering new foods. I’ll need to try it sometime!
Frittata is so delicious, especially in the summer. Love this recipe.
I’ve never cooked with artichokes but I love spinach!
I love spinach too, you should try cooking with artichokes they’re so delicious. Thanks for stopping by Shelley☺️
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.
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.
Exactly they are so great for that, thanks Stef!
Long walks in Tuscany followed by a a slice of this gorgeous frittata sounds great. Peas, spinach and artichokes are wonderful together.
Thanks so much Lucy!
You are going on picnics already? I am jealous! 🙂 Love frittata but never tried it with artichokes. What a great recipe!
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!
Sauteed leeks and garlic…goat cheese…asparagus…Is this heaven? Looks delicious!
Haha thanks Kristina ☺️
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
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! ☺️
Brilliant Emily, thanks, it looks delicious. xxx