An easy and delicious Spinach and Artichoke Frittata made with peas and creamy goat’s cheese. Ready in under 30 minutes, it’s perfect for a light lunch or a picnic.
Quick, healthy and versatile, a frittata is essentially a thick Italian omelette that works with almost any combination of ingredients. This version uses jarred artichokes, fresh or frozen peas, tender spinach, shallots and creamy goat’s cheese — a bright springtime combination that’s satisfying and simple to make.
See the recipe below with ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the printable recipe, scroll to the bottom.
Ingredients
Ingredient notes and substitutions
- Shallot: can be swapped for red onion or sweet Tropea onions when available.
- Peas: fresh peas are lovely in season, but frozen peas work just as well and are handy to keep stocked.
- Goat’s cheese: choose a mild, creamy goat’s cheese. Ricotta, mozzarella or Fontina are good alternatives.
- Artichokes: jarred artichoke hearts in olive oil are convenient; marinated jars work fine too. If using frozen, thaw first.
- Eggs: large free-range eggs give the best texture.
Visual walk-through of the recipe
This visual walk-through has step-by-step photos. The full printable recipe with quantities and instructions is below.
Saute the veggies: gently cook the sliced shallot in olive oil over medium-low heat until soft and translucent. Add the peas and cook for a minute or two — frozen peas can go straight into the pan.
Add artichokes and spinach: stir in sliced artichokes, then add the spinach and cook until it just wilts.
Add the eggs: whisk the eggs with grated Pecorino (or Parmigiano) plus a pinch of salt and pepper, then pour the mixture over the cooked vegetables.
Bake: dot the top with pieces of goat’s cheese and bake until set and lightly golden, about 10–15 minutes.
Recipe tips and FAQs
- Oven-safe pan: use an oven-safe skillet. If you don’t have one, transfer the cooked vegetables to a small casserole dish before adding the eggs and baking.
- Artichoke options: jarred marinated artichokes are convenient and flavorful. If using frozen artichokes, defrost first.
- Cheese swaps: ricotta or a melting Italian cheese like buffalo mozzarella or Fontina (in cubes) can replace goat’s cheese.
- Variations: swap or add vegetables to suit the season — bell peppers, cherry tomatoes or asparagus would work well.
Once baked, the frittata will keep in the fridge for up to 2 days. It can be served cold with a salad or gently reheated in the oven.
Serving suggestions
This frittata is perfect for spring and summer lunches eaten outdoors. Serve it warm or at room temperature with a crisp side salad — simple arugula with lemon and Parmesan, a tomato salad or a bean salad all pair nicely.
Salads
Arugula Salad with lemon and Parmesan
Antipasti
Mozzarella Bocconcini, Pesto and Sun Blushed Tomatoes
Salads
Classic Caprese Salad – Easy, Fresh & Delicious
Salads
Cannellini Bean Salad with Tuna and Tropea Onions
If you try this Spinach and Artichoke Frittata, please rate the recipe and leave a comment — I love hearing how it turned out. You can also follow the blog on social channels or sign up to the newsletter for more recipes.
Step By Step Photos Above
Most recipes include photos, helpful tips and sometimes a video tutorial.
Easy Spinach and Artichoke Frittata
By Emily
Equipment
- 28cm (11 inch) oven-safe frying pan (or a small casserole dish)
Ingredients
- 6 large eggs, whisked together
- 1 shallot, finely sliced
- ½ cup (80g) fresh or frozen peas
- ¾ cup (60g) baby spinach
- 6–8 jarred artichoke hearts in olive oil (approx. 130g), sliced
- 1.5 oz (40g) goat cheese, in pieces
- 1 tablespoon Pecorino Romano, finely grated (or Parmigiano Reggiano)
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in an oven-safe pan over medium-low heat. Sauté the shallot until soft and translucent, then add the peas and cook for about 2 minutes.
- Add the artichoke hearts and spinach, cooking until the spinach has just wilted.
- Mix the grated Pecorino into the whisked eggs with a pinch of salt and pepper. Pour the eggs over the vegetables in the pan.
- Dot the top with pieces of goat cheese and transfer the pan to the oven. Bake for 10–15 minutes, until the frittata is set and lightly golden.
- Let it sit for a couple of minutes, then slice and serve. Optional: finish with extra Pecorino shavings.
Notes
- Oven-safe pan: If you lack an oven-safe skillet, move the cooked vegetables to a small casserole dish before adding the eggs and baking.
- Artichokes: jarred marinated artichokes are convenient and tasty; frozen artichokes should be thawed first.
- Cheese alternatives: ricotta or a melting cheese like mozzarella or Fontina work well.
- Storage: keeps in the fridge for up to 2 days; serve cold or reheat gently in the oven.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise stated.
- All vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and is an approximation.
Nutrition
Nutrition information is an approximation.
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