Artichoke, Spinach & Herb Frittata

15 25 160
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 8
Artichoke, Spinach & Herb Frittata
Health Highlights
An easy breakfast, loaded with protein, that can be prepped ahead for a to-go breakfast or lunch.


1 tbsp Extra virgin olive oil
4 clove(s) Garlic (minced)
3 medium shallot(s) Shallots (finely diced)
1 tsp Sea Salt
1 tsp Black pepper
1/2 head Broccoli, raw (florets and stalks chopped finely)
1 cup Baby spinach
6 medium Egg (preferably organic and free range)
1 tbsp Parsley, fresh (chopped finely)
1 tbsp Chives (chopped finely)
1/2 can (10oz) Artichoke hearts, canned (drained)
4 green onion (stem) Green onion (chopped finely)
1 dash Black pepper (freshly cracked)
1 cup Goat cheese, soft
1 tsp Sriracha (to taste)


  1. Preheat your oven and set it to “Broil” at 500°F (260°C).
  2. In a skillet over medium-high heat, add olive oil and sauté minced garlic and shallots for 1-2 mins. Season sea salt and pepper.
  3. Add broccoli, stir, and let cook for another 4-5 mins until soft. 
  4. Next, stir in spinach until wilted. 
  5. While veggies are cooking whisk eggs, parsley, and chives, in a mixing bowl, until fully incorporated.
  6. On the stovetop, pour whisked eggs evenly over the vegetable mixture. 
  7. Stir in the eggs and then top with artichoke hearts. Cook for a few minutes until the eggs start to set.
  8. Reduce stovetop heat to medium-low and cook until the eggs have almost set but the top is still runny, about 2 minutes. 
  9. Then put the skillet in the oven under the broiler until the top is set and golden brown on top, about 5 minutes. 
  10. Remove from oven, sprinkle with fresh cracked pepper and let the frittata stand for 2 minutes. 
  11. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate to cut into slices.
  12. Garnish with green onion, crumbled goat cheese, and Sriracha (optional)! The goat cheese adds a lovely tart creaminess and the Sriracha gives it some great spice!


Quick Tips

  • You can use a variety of veggies including mushrooms, green beans, cauliflower, and bell peppers.
  • This dish makes a great lunch with a side salad or 1/4 avocado per serving.


  • This is a great dish to meal prep in advance and store in an airtight container in the fridge for 3-4 days.

Nutritional Highlights

  • Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium, and zinc.

Nutrition Facts

Per Portion

Calories 160
Calories from fat 84
Calories from saturated fat 37
Total Fat 9.3 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.4 g
Cholesterol 152 mg
Sodium 510 mg
Potassium 319 mg
Total Carbohydrate 10.7 g
Dietary Fiber 2.9 g
Sugars 3.8 g
Protein 9.9 g

Dietary servings

Per Portion

Meat Alternative 0.4
Milk Alternative 0.4
Vegetables 1.0

Energy sources


Meal Type(s)