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Spinach Artichoke Frittata with Goat Cheese

Spinach Artichoke Frittata with Goat Cheese

The perfect Sunday brunch frittata to enjoy with a glass of Domaine Brut sparkling wine.
Course Brunch or Appetizer
Cuisine American
Keyword Spinach Artichoke Frittata with Goat Cheese
Servings 6
Author Jane, adapted from "A Couple Cooks Pretty Simple Cooking," Sonja and Alex Overhiser


  • 1 small leek, well washed and thinly sliced
  • 1 medium garlic clove, minced
  • 1 15-oz can of baby artichokes, halved, well drained
  • 8 large eggs
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 cup fresh goat cheese
  • 1/4 cup finely shredded Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 6 cups baby spinach leaves, loosely packed (chopped if leaves are large)


  • Preheat the oven to 400 F
  • In a medium bowl, whisk the eggs, dill, kosher salt, and a good pinch of black pepper. Whisk the goat cheese and Parmesan cheese into the mixture.
  • In a 10-inch oven-safe skillet, warm the olive oil over medium heat. Add the leeks, garlic, and artichokes, and sauté for 3-4 minutes. Add the spinach and sauté until wilted, about 2 minutes. Mix and toss so some of the spinach remains on the top.
  • Pour the egg mixture into the skillet, smooth with a spatula. Cook for 5-7 minutes over medium heat until the bottom is set and lightly golden. You can check this by pulling the side back slightly with a spatula.
  • Place the skillet in the oven and bake for 10-12 minutes or until the top is puffed, set and lightly golden. Let it rest for 10 minutes and cut into wedges.