Greek Artichoke-Spinach Frittata

Prep: 6 minutes; Cook: 15 minutes. If you don't have an iron skillet, ovenproof a skillet by wrapping the handle tightly with aluminum foil.

Yield: 4 servings (serving size: 2 wedges)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 41%
  • Fat: 12.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.6g
  • Carbohydrate: 25.7g
  • Fiber: 3.3g
  • Cholesterol: 332mg
  • Iron: 3.2mg
  • Sodium: 405mg
  • Calcium: 176mg


  • 1 1/2 teaspoons olive oil
  • 2 cups refrigerated hash brown potatoes (such as Simply Fresh)
  • 1 tablespoon Greek seasoning
  • 1/2 cup coarsely chopped drained water-packed artichoke hearts
  • 1 cup tightly packed prewashed baby spinach leaves (about 1 1/2 ounces)
  • 6 large eggs
  • 1/3 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces feta cheese, crumbled
  • 2 Roma tomatoes, thinly sliced


  1. Preheat broiler.
  2. Heat oil in a 10-inch cast-iron skillet over medium heat. Add hash browns; sprinkle with Greek seasoning, and sauté 4 to 5 minutes or until lightly browned. Add chopped artichokes, and cook 2 minutes or until thoroughly heated. Stir in spinach, and cook 2 minutes or until spinach wilts, stirring frequently.
  3. Separate eggs, reserving 4 egg yolks for another use. Combine remaining 2 egg yolks, whites, and milk, stirring with a whisk. Pour egg mixture over potato mixture. Sprinkle with pepper and feta cheese. Arrange tomato slices over feta. Cook over medium heat 3 to 4 minutes or until edges are set. Place frittata under broiler, and cook 4 to 5 minutes or until center is set and top begins to brown. Cut into 8 wedges.
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