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
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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!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: lunch
Cuisine: Italian
Keyword: Artichoke Frittata, Spinach Frittata
Servings: 6 people
Calories: 156kcal
Author: Emily Kemp

Ingredients

  • 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

Instructions

  • 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.
  • 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