I’m all about recipes that are super easy to make, yet feel special, indulgent, and fancy. The jarred artichoke hearts, creamy tangy goats cheese, and fresh herb salad make this simple frittata feel super fancy! It’s the perfect savoury Mother’s Day brunch and leftovers make for great breakfasts, lunches, and breakfasts for dinner!
Ingredient highlight
Artichokes! Are a great source of potassium, magnesium, iron, vitamin C, folic acid, and protein. They contain a specific type of fiber called inulin, which is a prebiotic that is important for maintaining a healthy gut.
Servings 4 people
Prep Time 5 minutes 
Cook Time 30 minutes 
Total Time 35 minutes Ingredients
- 10 eggs
- ½ cup plain whole milk Greek yogurt*
- 1 (4 oz) log goat cheese (about 1 cup crumbled)
- 1 ½ tsp kosher salt divided
- 2 tbsp olive oil
- 1 yellow onion chopped
- ½ tsp ground black pepper
- 1 ½ cups quartered artichoke hearts drained
- 1 (5 oz) container/bag fresh spinach (about 6 cups)
For the herb salad:
- 1 cup mixed fresh herbs (basil, dill, parsley, mint)**
- Juice from ½ lemon
- Pinch of salt
- *You can use regular plain whole milk yogurt if you don’t have Greek.
- **You can use a mix of herbs or just one herb, up to you!
Instructions
- Preheat the oven to 400F.
- In a large bowl, whisk together the eggs, yogurt, and ¾ teaspoon salt.
- In a 12-inch oven-proof skillet over medium heat, warm the olive oil. Add the onion, ¼ teaspoon salt, and pepper and cook until softened, stirring occasionally, about 5 minutes.
- Add artichokes, spinach, and remaining ½ teaspoon salt. Cook until the spinach has wilted completely and any water it gave off has evaporated, about 5 minutes, stirring occasionally.
- Slowly pour the egg mixture evenly over top. Give the pan a shake to make sure the egg is evenly distributed. Crumble the goat cheese on top. Cook until you notice the edges start to set. This will take about 5 minutes.
- Transfer to the oven for 10-15 more minutes, or until the center of the frittata is cooked through (it’s okay if it’s slightly jiggly in the center, it will continue to cook as it sits). Let it rest for at least 10 minutes before slicing.
- In a small bowl, mix together the herbs, lemon and salt. Serve the sliced frittata with a side herb salad.
Items you can prep ahead (optional)
- Whisk together the egg mixture
- Chop up the artichokes
Substitutions:
- Substitute any leafy green for the spinach
- Substitute jarred red bell peppers or any roasted veggie for the artichokes
- Use feta, parmesan (or any cheese really!) instead of goats cheese
Storage:
- Store leftover frittata in an airtight container in the fridge for up to 5 days
Leftovers + Repurposing:
- Gently warm leftover frittata in the microwave on low power. Serve with the herb salad.
- Pair it with some roasted potatoes or buttered toast
- Chop it up and add it to a power bowl!
