Do you love spinach artichoke dip? Then you will like this spinach artichoke frittata dish inspired by the well-loved appetizer. It incorporates all the things that make spinach artichoke dip so yummy – cream cheese, parmesan, and of course spinach and artichokes (plus a few other ingredients). And most importantly, at least for our family, it’s super easy and budget-friendly!
Incorporating vegetarian dishes such as this one into our weekly dinner menu, along with meal planning, is one the top ways we are able to keep our budget on track.
I’ve only recently discovered the wonderful world of frittata. Why did I not know about this before? Seriously, why?
Frittata dishes are a superb way to clean out your fridge. Plus, they are easy, fast, and filling. Pretty much any left over meat, vegetable, and cheese can be made into a second meal with the addition of eggs and a few other simple ingredients.
Probably the biggest reason I never made frittata before is because I didn’t have the right pan. A non-stick pan that can also go in the oven is a life saver (or an arm saver?) in this situation – because no one wants to add scrubbing stuck-on eggs to the after dinner clean up routine!
Eggs in any kind of pan besides non-stick is never a good situation, at least at our house.
If you don’t have a non-stick pan that can go into the oven, you can also use a well-seasoned cast iron pan.
Unlike most dishes, frittata tastes best at room temperature, or even cold, rather than hot. So don’t be afraid to make this a little ahead of time and let it sit 20-30 minutes or refrigerate if longer.
Our kids, including our 18 month old, all loved the spinach artichoke frittata. And the best part is you can find all the ingredients at Aldi! Yep, even the artichoke hearts.
And if you don’t shop at Aldi, no worries. These are ingredients just about any grocery store will carry.
We chose to leave the red pepper flakes out so that it wouldn’t be too spicy for the kids. Instead we put them out at the table and sprinkled them on top – just like you would for pizza.
Let’s Make Spinach Artichoke Frittata!
Spinach Artichoke Frittata
An easy and delicious frittata dish with the flavors inspired by spinach artichoke dip
- 12 oz jar artichoke hearts, drained and diced (can be marinated or plain)
- 10 eggs
- 3 tbsp milk
- 1/3 block (8oz) cream cheese, then diced (freeze for 1 hour before cutting)
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups fresh baby spinach (sounds like a lot but it wilts to nothing!)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp crushed red pepper (optional)
Preheat oven to 400
Whisk eggs, milk, salt, and pepper together briefly - just enough to combine yolks with whites.
Heat olive oil over medium heat in non-stick skillet. Add minced onion and red pepper flake (optional). Add spinach. Cook briefly, about 30 seconds to 1 minute (or until spinach is wilted). Add chopped artichokes and stir to combine.
Spread spinach and artichokes out evenly across the pan. Place diced cream cheese, shredded mozzarella, and grated parmesan over the spinach and artichokes.
Pour egg mixture over top vegetables/cheese, making sure it is spread evenly all the way out to the edges of the skillet.
Cook on stove top for 2 minutes, or until you see the edges cooking slightly, then place in oven and bake another 8 -10 minutes or until the center is set.
Serve with a simple salad and some fruit and you have yourself an easy, budget-friendly, delicious meal.
Looking for more variations on frittata? Here’s an article from Epicurious with recipes and a great infographic.
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Do you have other great suggestions for frittata ingredients? Tell us in the comments below!
Thanks for reading,