In a pan/skillet over med-high heat add a olive oil and sauté minced garlic and shallots for 1-2 mins. Add sea salt and pepper.
Then add broccoli, stir in and let cook for another 4-5 mins until soft. Next, stir in spinach until wilted. Season with salt and pepper as needed.
While veggies are cooking whisk eggs, parsley and chives until fully incorporated.
On the stove top, raise the heat to medium high and pour in whisked eggs evenly over the vegetable mixture. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
At this time, preheat your oven and set to “Broil” at 500°F.
Reduce stovetop heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. Sprinkle with fresh cracked pepper and let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate to cut into slices.
Garnish with crumbled goat cheese and Sriracha! The goat cheese adds a lovely tart creaminess and the Sriracha gives it some great spice!