Cheesy Spinach & Artichoke Frittata With Arugula

July  8, 2021
7 Ratings
Photo by James Ransom. Prop Styling by Megan Hedgpeth. Food Styling by Anna Billingskog.
  • Prep time 15 minutes
  • Cook time 20 minutes
  • makes One 12-inch frittata
Author Notes

I love making frittatas. I mean, I obviously enjoy eating them, too; but there’s something about whipping up one that brings me pure, unbridled joy. They’re easy, quick, and endlessly customizable. Plus, they’re a great opportunity to clear out the vegetable drawer, as well as any nubs of cheese I’ve got hanging around. As a private chef, I love to make frittatas for clients’ breakfasts—a universally appealing egg dish that saves me from turning into a short-order cook, frying some eggs (one medium, one hard) and scrambling others. This isn’t a diner, okay?

Here, I’ve taken some inspiration from the very beloved appetizer spinach and artichoke dip and turned it into a brunch star. But arguably more important than flavors, there are several key factors to a successful frittata, from ingredient quality to technique and equipment. First, you’ve got to use good, organic, pasture-raised eggs. I am admittedly a snob about the eggs that I use, but a lot of the time, you can get away with using a subpar egg when cooking. This, however, is not one of those situations. It’s the star ingredient, so you owe it to yourself (and your frittata) to buy the nicest eggs you can find. You’re worth it, I promise.

Next, you need a full-fat dairy in the mix. I like using sour cream because it’s rich and acidic. However, you can also sub in equal amounts of Greek yogurt, cottage cheese, heavy cream, or whole milk. Greek yogurt will impart a similar acidic flavor as sour cream, and cottage cheese will give the eggs a thicker, more curd-like texture (which I happen to love), but ultimately it comes down to personal preference. If you go for heavy cream or whole milk, you might miss out on a little bit of acid and texture, but the full-fat dairy will definitely hold up when baked. Without one of these creamy additions your frittata will be flat and dense instead of light and fluffy, so now is not the time to shy away from dairy. It’s also crucial to season your custard mixture with plenty of salt and pepper. If the eggs aren’t seasoned, there’s no chance to save it after it’s baked. (Sure, you could shower it with even more flaky salt, but it will still be a tad bland.) One teaspoon of kosher salt per every eight eggs is a good rule of thumb. You should also season the sautéed vegetables (onion, spinach, and artichoke) to taste, as well. Wonder why frittatas always taste better from a restaurant? It’s because they were properly salted, from start to finish.

Another consideration when it comes to the ideal frittata is the vessel you’ll bake in. I always make them in a well-seasoned 12-inch cast-iron skillet, but if you’re nervous about stickage—which can happen if your skillet isn’t well seasoned—I’d recommend a large, oven-safe, nonstick skillet. (If you’re using a skillet smaller than 10 inches, I’d recommend using 6 eggs to prevent overfilling, and baking for just 8 minutes.)

Cook time is also especially crucial when you’re making a frittata. I think it’s best to take a frittata out of the oven when it's firm at the edges and jiggling in the center, then let it rest for 10 minutes before slicing. If you cook it to the point that the center no longer jiggles, I find that the eggs can taste slightly tough and overcooked. It’s an art, really. And once you’ve got the method and the timing down, you’re free to riff with flavors infinitely. —saratane

What You'll Need
  • 8 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 3 ounces (about 1 cup) mozzarella cheese, grated, divided
  • 2 ounces (about 1/2 cup) Parmesan cheese, grated
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 5 ounces (about 5 cups, packed) baby spinach
  • Two 10-ounce jars (about 1 cup) whole artichoke hearts, drained and coarsely chopped
  • 1 cup (about 1 ounce) arugula
  • 1 teaspoon extra-virgin olive oil
  • Flaky salt, for finishing
  1. Heat the oven to 350°F.
  2. In a large bowl, whisk together the eggs, sour cream, 1 teaspoon salt, and black pepper until totally combined. Mix in the grated cheeses, reserving 1/4 cup mozzarella, and set aside.
  3. In a 12-inch cast iron or oven-safe, nonstick skillet, melt the butter over medium heat. Add the onion and cook until soft and translucent, 5 minutes. Stir in the spinach in batches until wilted, 1 to 2 minutes. Stir in the artichoke hearts and season to taste with salt and pepper. Increase heat to medium-high and pour the egg mixture over and top with the reserved mozzarella. Cook until the eggs set enough that you can run a rubber spatula around the edge of the pan, loosening the frittata from the sides, 4 to 5 minutes.
  4. Transfer to the oven and cook until the center is barely set, about 10 minutes. Remove and let cool at room temperature for 10 minutes before slicing.
  5. Toss the arugula with extra-virgin olive oil and place on top of the frittata. Sprinkle with flaky salt and more black pepper. Serve immediately.

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Recipe by: saratane

Food writer, recipe developer, and private chef

10 Reviews

Golfqueen February 8, 2022
Thought this was good but not great. Lacked something but not sure what.
Shelia January 29, 2022
Took pictures of finished recipe and would have loved to share them but can’t find where that’s an option. Used my cast iron and was worried that it wasn’t seasoned enough but it turned out beautifully - no sticking. The tip about letting it sit for 10 minutes I think helped. Was very good taste wise but I don’t think next time I will add more salt as suggested (just my preference).
Aruzhan A. January 2, 2022
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[email protected] December 26, 2021
I served this for Christmas breakfast. Prepped everything the day before to speed the already quick-to-make recipe. The spinach I’d bought ended up being part of a recall, so that had to be omitted. It was delicious nonetheless and everyone loved it. I’ll definitely add it to the regular “we’re having real breakfast today” rotation.
cindy July 12, 2021
Made this using fresh mozzarella grated and TJoes frozen artichokes (10 oz bag) thawed and chopped. Very nice, however next time I would cut back on the salt....
Mom24 October 8, 2021
Curious if you were using Diamond Crystal Kosher salt? I find recipes a lot of recipes are written for that and if you use something else it will be too salty.
cindy October 8, 2021
I use Morton coarse Kosher Salt. Would that make a difference?
Mom24 October 8, 2021
It would! It's almost twice as salty as Diamond, definitely enough to be too much. I would try cutting it almost in half and see if that works better. I know Diamond Crystal can be very hard to find.
Mom24 October 8, 2021
Also, thank you for commenting on your experience with the TJ's artichokes, that's the first thing I thought of using. Glad to know they work well.
cindy October 8, 2021
Love them. I make a wonderful artichoke hummus with them!