Spinach and Artichoke Frittata

An easy and good Spinach and Artichoke Frittata made with peas and creamy goat's cheese. This frittata is suited to 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 craving something light and good 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 suited to clearing out your fridge and making use of what you have at home.

This version is quick and easy and of course, good! It's made with jarred artichokes, fresh peas, spinach, shallots and lots of creamy goat's cheese making it suited to 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

An overhead shot of all the ingredients needed to make a spinach and artichoke frittata.

Ingredient notes and substitutions

Shallot – you could also use red onion or Tropea onions (we love using Tropea onions when we have them they're so sweet and good).
Peas – use fresh peas if they are in season and available to you. If not, frozen peas are as good and handy to have in the freezer.
Goat's cheese – We 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 add them straight to the pan from frozen (they defrost in seconds).

Two photos in a collage showing how to saute shallots and peas.

Add artichokes and spinach – add the sliced artichokes followed by the fresh spinach and saute until the spinach is wilted.

Two photos in a collage showing artichokes and spinach getting added to a frying pan.

Add the eggs – add the grated pecorino to the eggs and pour them over the cooked veggies.

Two photos in a collage showing eggs being added to spinach and artichokes.

Bake – add dollops of goat's cheese and bake in the oven until golden brown on top (10-15 minutes).

Two photos showing a spinach and artichoke frittata before and after baking.

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 – We like to use jarred artichokes as they're easy to find and keep stocked in our store cupboard (marinated ones also work). You could use frozen artichokes 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 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.

How long does it last?

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.

A close up of a spinach and artichoke frittata topped with goat's cheese cut into slices.

Serving suggestions

A frittata is suited to 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).