PPS: Spinach & Artichoke Frittata

This dish is featured as part of my Passover Prep Series – a collection of recipes to enjoy whether you celebrate Passover or not! If this is your first time visiting Cara’s Cravings during the PPS, click here to read more about it.
There are a couple times per year that I go through enough eggs in a short enough time period that I can justify buying three dozen all at once at Sam’s Club. One is the weeks between Thanksgiving and New Year’s Eve when I allow myself to go on a bit of a baking frenzy. The other is right around Passover.

Between matzoh balls, raspberry squares, my favorite flourless chocolate cake, Passover rolls, matzoh brie (too many variations to explain, so I’ll leave it at “scrambled eggs with matzoh”) and kugels*, I seem to be cracking through eggs faster than any other time of year.
*that one isn’t my family’s recipe, but since I don’t have ours blogged, that looks like a good enough substitution!
And how appropriate, too. Remember I told you the other day I told you a little about the questions we ask during a traditional Passover Seder? Well another important component to the Seder is the Seder plate, which holds the symbolic foods used to tell the story we recall of our ancestors leaving Egypt. One of these foods is a hard boiled egg. The earliest sources point to the egg as a symbol of the holiday sacrifice, and to commemorate our ancestors’ grief over the destruction of the Temple in Jerusalem in the year 70. Personally, I like some of the more modern interpretations that have been added: the egg symbolizes birth, which I associate with Spring, and we always celebrate Passover in the Spring. The egg is a symbol of life, and we are thankful not only for our own livelihood and good health, but also that our ancient religion is still thriving after all these years. The egg is round and the path around it never ends, just like G-d’s path has no beginning and no end.
Eggs also make a perfect dinner option, during Passover or any time of year. I especially like to make frittatas because they are so easy, quick, versatile, and of course healthy! They’re a favorite of mine for a simple dinner-for-1, but I also don’t mind making larger versions. The leftovers keep for a few days in the fridge, and are enjoyable hot or cold. You might compare a frittata to a crustless quiche or an omelet you don’t have to flip – and both of those ideas make the frittata fabulous to me!

For this frittata, I used a combination of fresh eggs and egg substitute, in order to keep the calories down a bit. It’s densely packed with spinach and artichokes, but the addition of some Greek yogurt whisked in with the eggs keeps it light and fluffy. Goat cheese, pecorino romano, and dillweed add more layers of flavor. Dare I say this is like eating one of my favorite dips, in a guilt-free, entree form? My husband must have thought so too – he put his claim on one of the leftover slices for lunch the next day, before even finishing his dinner :)

Spinach & Artichoke Frittata
Printable Recipe


Makes 4 large servings

1 10oz package fresh spinach
3 eggs
3/4 cup egg substitute
4oz nonfat plain Greek yogurt
1/2 tsp salt
freshly ground pepper
1/2 tsp dried dill
1 oz grated pecorino romano cheese
1 tablespoon olive oil
1 cup chopped onion
2 cloves of garlic, minced
1 14oz can of artichokes, drained and quartered
3 oz goat cheese, crumbled

Preheat oven to 400ºF. Roughly chop the spinach, and cook until wilted in a steamer basket on the stovetop, or in the microwave with a splash of water. Drain and set aside.

Whisk together the eggs, egg substitute, yogurt, salt, pepper, dill, and pecorino romano cheese.

Heat the olive oil in a large, oven-safe skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and artichokes, and cook 1 minute more. Finally stir in the spinach and distribute the mixture evenly throughout the pan. Increase heat to high, then pour in the egg mixture. Cook, stirring gently, for a few minutes, letting the bottom start to set. Crumble the goat cheese on top of the frittata, and place the skillet in the oven for 10-15 minutes, or until the frittata is set. Let rest for a few minutes before slicing and serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 269.0
Total Fat: 15.7 g
Cholesterol: 175.4 mg
Sodium: 372.5 mg
Total Carbs: 11.3 g
Dietary Fiber: 2.8 g
Protein: 21.1 g

Update, 4/2/2010: Happy April! In honor of spring and all things Easter and Passover, I am sharing this recipe with Chelsey over at The Crazy Kitchen for her Simply Hot Recipes April Potluck.
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62 Responses to “PPS: Spinach & Artichoke Frittata”

  1. 1

    katiehealthforthewholeself — March 26, 2010 @ 1:13 pm Reply

    Just bookmarked this recipe! :)

  2. 2

    Dawn — March 26, 2010 @ 1:27 pm Reply

    I love how it looks so packed with veggies. This is so versatile it would be great any time of day!

  3. 3

    mandatorybloghere — March 26, 2010 @ 4:24 pm Reply

    Oh yum! this looks good Thank you for sharing

  4. 4

    Tyler — March 26, 2010 @ 5:49 pm Reply

    i love the egg to veggie ratio…looks like there is just enough eggs to hold it all together. yum!

  5. 5

    Mary Ellen — March 26, 2010 @ 10:44 pm Reply

    This looks great! Spinach and artichokes – a perfect combination.

  6. 6

    Molly — March 27, 2010 @ 12:56 am Reply

    I am looking forward to making this. Thanks for all the Passover recipes.

  7. 7

    Kevin — March 27, 2010 @ 1:14 am Reply

    That frittata looks really good! What a nice flavour combination.

  8. 8

    Bridget — March 27, 2010 @ 4:28 am Reply

    I love:1) the composition of the last photo.2) the combination of ingredients you've used in this frittata. 3) your description of how the egg symbolizes…religious stuff. :)

  9. 9

    Averie (LoveVeggiesAndYoga) — March 27, 2010 @ 7:43 am Reply

    glad to hear your thoughts re linking back. and to cover one's bases :) you are a true cook, i know b/c of all your eats and true cooks know the importance of credit where cred it due. And the quinoa cakess below this comment box i am looking at, OMG nice work! and what a cute tablecloth, too!great cara, just awesome!

  10. 10

    Lisa — March 27, 2010 @ 12:29 pm Reply

    Another amazingly yummy recipe! And I know DH would love this one any time of the year! I'll definitely try this one day!

  11. 11

    Shannon — March 28, 2010 @ 1:01 am Reply

    MMmmm, another one of my favorites :) fabulous!

  12. 12

    Michele | aka Raw Juice Girl — March 29, 2010 @ 12:05 am Reply

    I don't eat eggs often anymore but when I do, I almost always add spinach. YUM!!! :-D

  13. 13

    Nicole Chow - HealthyChow.com — March 30, 2010 @ 4:29 am Reply

    I really enjoyed reading the symbolism of the egg. It was perfect! And, this frittata looks and sounds perfect. I love spinach and artichoke dip and being able to have it for dinner (without the guilt) is a home run. Another great recipe! Thanks Cara!

  14. 14

    grace — March 31, 2010 @ 10:33 am Reply

    ha–your husband called dibs. that tickles me.i love frittatas–they're pretty much omelets but without the hassle! great dish, cara. :)

  15. 15

    Taste of Beirut — April 1, 2010 @ 3:37 am Reply

    Love the flavors in that fritatta!

  16. 16

    Chelsey — April 2, 2010 @ 3:34 pm Reply

    I've been wanting to try making a frittata lately. Can you beleive I have never made one before? This one looks perfect. Love the flavor combination's going on here. I'll let you know how it goes later this week :) Thanks for joining the potluck!

  17. 17

    Chelsey — April 9, 2010 @ 1:29 am Reply

    Just finished your frittata, and WOW! It was amazing. The only changes I made were to swap out the goat cheese for feta, romano for Parmesan. I didn't realize how much spinach was in it either, way to get the greens in! I only had 5 oz on hand so that's what I used. My kids approved too (minus one not liking the artichoke) they thought it was very tasty. I love your cooking style (it is exactly the kind of stuff I love!)Thanks Cara!P.S What software do you use to calculate calories etc.?

  18. 18

    Cherine — April 14, 2010 @ 8:37 am Reply

    Your frittata looks great and it is a all time favorite of mine.

  19. 19

    Chelsey — May 4, 2010 @ 9:03 pm Reply

    Cara could you forward a picture of your frittata so I can display it on the simply recipes round up?My email is thebedabunch (AT) gmail (DOT) comThanks!

  20. 20

    Chelsey — March 28, 2011 @ 8:36 pm Reply

    Cara could you forward a picture of your frittata so I can display it on the simply recipes round up?My email is thebedabunch (AT) gmail (DOT) comThanks!

  21. 21

    Cherine — March 28, 2011 @ 8:36 pm Reply

    Your frittata looks great and it is a all time favorite of mine.

  22. 22

    Chelsey — March 28, 2011 @ 8:36 pm Reply

    Just finished your frittata, and WOW! It was amazing. The only changes I made were to swap out the goat cheese for feta, romano for Parmesan. I didn't realize how much spinach was in it either, way to get the greens in! I only had 5 oz on hand so that's what I used. My kids approved too (minus one not liking the artichoke) they thought it was very tasty. I love your cooking style (it is exactly the kind of stuff I love!)Thanks Cara!P.S What software do you use to calculate calories etc.?

  23. 23

    Chelsey — March 28, 2011 @ 8:36 pm Reply

    I've been wanting to try making a frittata lately. Can you beleive I have never made one before? This one looks perfect. Love the flavor combination's going on here. I'll let you know how it goes later this week :) Thanks for joining the potluck!

  24. 24

    Taste of Beirut — March 28, 2011 @ 8:36 pm Reply

    Love the flavors in that fritatta!

  25. 25

    Taste of Beirut — March 28, 2011 @ 8:36 pm Reply

    Love the flavors in that fritatta!

  26. 26

    grace — March 28, 2011 @ 8:36 pm Reply

    ha–your husband called dibs. that tickles me.i love frittatas–they're pretty much omelets but without the hassle! great dish, cara. :)

  27. 27

    Nicole Chow - HealthyChow.com — March 28, 2011 @ 8:36 pm Reply

    I really enjoyed reading the symbolism of the egg. It was perfect! And, this frittata looks and sounds perfect. I love spinach and artichoke dip and being able to have it for dinner (without the guilt) is a home run. Another great recipe! Thanks Cara!

  28. 28

    Nicole Chow - HealthyChow.com — March 28, 2011 @ 8:36 pm Reply

    I really enjoyed reading the symbolism of the egg. It was perfect! And, this frittata looks and sounds perfect. I love spinach and artichoke dip and being able to have it for dinner (without the guilt) is a home run. Another great recipe! Thanks Cara!

  29. 29

    Michele | aka Raw Juice Girl — March 28, 2011 @ 8:36 pm Reply

    I don't eat eggs often anymore but when I do, I almost always add spinach. YUM!!! :-D

  30. 30

    Shannon — March 28, 2011 @ 8:36 pm Reply

    MMmmm, another one of my favorites :) fabulous!

  31. 31

    Lisa — March 28, 2011 @ 8:36 pm Reply

    Another amazingly yummy recipe! And I know DH would love this one any time of the year! I'll definitely try this one day!

  32. 32

    Lisa — March 28, 2011 @ 8:36 pm Reply

    Another amazingly yummy recipe! And I know DH would love this one any time of the year! I'll definitely try this one day!

  33. 33

    Averie (LoveVeggiesAndYoga) — March 28, 2011 @ 8:36 pm Reply

    glad to hear your thoughts re linking back. and to cover one's bases :) you are a true cook, i know b/c of all your eats and true cooks know the importance of credit where cred it due. And the quinoa cakess below this comment box i am looking at, OMG nice work! and what a cute tablecloth, too!great cara, just awesome!

  34. 34

    Bridget — March 28, 2011 @ 8:36 pm Reply

    I love:1) the composition of the last photo.2) the combination of ingredients you've used in this frittata. 3) your description of how the egg symbolizes…religious stuff. :)

  35. 35

    Kevin — March 28, 2011 @ 8:36 pm Reply

    That frittata looks really good! What a nice flavour combination.

  36. 36

    Molly — March 28, 2011 @ 8:36 pm Reply

    I am looking forward to making this. Thanks for all the Passover recipes.

  37. 37

    Molly — March 28, 2011 @ 8:36 pm Reply

    I am looking forward to making this. Thanks for all the Passover recipes.

  38. 38

    Mary Ellen — March 28, 2011 @ 8:36 pm Reply

    This looks great! Spinach and artichokes – a perfect combination.

  39. 39

    Mary Ellen — March 28, 2011 @ 8:36 pm Reply

    This looks great! Spinach and artichokes – a perfect combination.

  40. 40

    Tyler — March 28, 2011 @ 8:36 pm Reply

    i love the egg to veggie ratio…looks like there is just enough eggs to hold it all together. yum!

  41. 41

    mandatorybloghere — March 28, 2011 @ 8:36 pm Reply

    Oh yum! this looks good Thank you for sharing

  42. 42

    Dawn — March 28, 2011 @ 8:36 pm Reply

    I love how it looks so packed with veggies. This is so versatile it would be great any time of day!

  43. 43

    Dawn — March 28, 2011 @ 8:36 pm Reply

    I love how it looks so packed with veggies. This is so versatile it would be great any time of day!

  44. 44

    katiehealthforthewholeself — March 28, 2011 @ 8:36 pm Reply

    Just bookmarked this recipe! :)

  45. 45

    katiehealthforthewholeself — March 28, 2011 @ 8:36 pm Reply

    Just bookmarked this recipe! :)

  46. 46

    Chelsey — March 29, 2011 @ 2:04 am Reply

    Cara could you forward a picture of your frittata so I can display it on the simply recipes round up?My email is thebedabunch (AT) gmail (DOT) comThanks!

  47. 47

    Chelsey — March 29, 2011 @ 2:04 am Reply

    Just finished your frittata, and WOW! It was amazing. The only changes I made were to swap out the goat cheese for feta, romano for Parmesan. I didn't realize how much spinach was in it either, way to get the greens in! I only had 5 oz on hand so that's what I used. My kids approved too (minus one not liking the artichoke) they thought it was very tasty. I love your cooking style (it is exactly the kind of stuff I love!)Thanks Cara!P.S What software do you use to calculate calories etc.?

  48. 48

    grace — March 29, 2011 @ 2:04 am Reply

    ha–your husband called dibs. that tickles me.i love frittatas–they're pretty much omelets but without the hassle! great dish, cara. :)

  49. 49

    Michele | aka Raw Juice Girl — March 29, 2011 @ 2:04 am Reply

    I don't eat eggs often anymore but when I do, I almost always add spinach. YUM!!! :-D

  50. 50

    Averie (LoveVeggiesAndYoga) — March 29, 2011 @ 2:04 am Reply

    glad to hear your thoughts re linking back. and to cover one's bases :) you are a true cook, i know b/c of all your eats and true cooks know the importance of credit where cred it due. And the quinoa cakess below this comment box i am looking at, OMG nice work! and what a cute tablecloth, too!great cara, just awesome!

  51. 51

    katiehealthforthewholeself — March 29, 2011 @ 2:04 am Reply

    Just bookmarked this recipe! :)

  52. 52

    Michele | aka Raw Juice Girl — April 5, 2011 @ 1:15 am Reply

    I don't eat eggs often anymore but when I do, I almost always add spinach. YUM!!! :-D

  53. 53

    Dawn — April 5, 2011 @ 1:15 am Reply

    I love how it looks so packed with veggies. This is so versatile it would be great any time of day!

  54. 54

    Molly — April 5, 2011 @ 1:15 am Reply

    I am looking forward to making this. Thanks for all the Passover recipes.

  55. 55

    Michele | aka Raw Juice Girl — April 5, 2011 @ 1:15 am Reply

    I don't eat eggs often anymore but when I do, I almost always add spinach. YUM!!! :-D

  56. 56

    Molly — April 5, 2011 @ 1:15 am Reply

    I am looking forward to making this. Thanks for all the Passover recipes.

  57. 57

    Mary Ellen — April 5, 2011 @ 1:15 am Reply

    This looks great! Spinach and artichokes – a perfect combination.

  58. 58

    mandatorybloghere — April 5, 2011 @ 1:15 am Reply

    Oh yum! this looks good Thank you for sharing

  59. 59

    katiehealthforthewholeself — April 5, 2011 @ 1:15 am Reply

    Just bookmarked this recipe! :)

  60. 60

    Ali Ament — April 24, 2011 @ 10:37 pm Reply

    Just wondering how many eggs equal the egg substitute? I rather use real eggs and whites for this recipe. It looks amazing with the veggies and goat cheese.

  61. 61

    Cara — April 24, 2011 @ 10:40 pm Reply

    It is equal to 3 whole eggs. I use a mix of egg substitute or egg whites and whole eggs just to reduce the calories a bit, but it will be great either way!

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