This Mediterranean inspired Sun-dried Tomato, Spinach and Artichoke Frittata is Whole30, Paleo and great for Low Carb and Keto ways of eating, too! This frittata is great for easy, healthy meal prep to enjoy at breakfast, lunch, dinner, or any time!Jump to Recipe
One of the nice things about frittatas is that you can use pretty much any ingredients you have. It doesn’t have to be complicated at all! And it’s super easy to keep your frittatas Whole30, Paleo, Low Carb, Keto, and of course, absolutely delicious.
Just choose a few simple ingredients that you enjoy that also work with your way of eating. Remember, Google is your best friend if you aren’t sure about something.
Ingredients in the Spinach Artichoke Frittata
Like most of my recipes, this Mediterranean-inspired Spinach and Artichoke Frittata has super simple ingredients! All you need is:
- Sun-dried Tomatoes: I prefer to use tomatoes packed in oil. I find they’re more flavorful and not as dried out.
- Artichokes: I buy frozen artichoke hearts rather than canned or fresh. There’s no prep needed (just defrost), and they don’t have a brine taste.
- Spinach: I use fresh baby spinach but you can substitute frozen spinach if that’s easier. Just defrost it and squeeze out the liquid.
- Oil: I like to use the oil the tomatoes are packed in — so much flavor!! Olive or avocado oil works great too!
Making the Frittata
There are different methods to make a frittata. My preferred method is in an 8-10 inch skillet, cooked on the stovetop. I sometimes finish it under the broiler, but if you don’t have a broiler, that’s totally fine! To make the Spinach and Artichoke Frittata:
- Sauté the vegetables
- Add the whisked eggs
- Let the bottom of the eggs set
- Lower the heat, cover, and cook until the middle is set
- Slide out of the pan, slice and enjoy!
If you enjoy this Whole30/Low Carb Frittata recipe, check out some of my other healthy & delicious breakfast recipes:
- How to Make Perfect Jammy Eggs
- Spiralized Zucchini & Pesto Egg Nests (Low Carb)
- Pepperoni Pizza Frittata (Whole30, Low Carb)
- Veggie Loaded Breakfast Casserole with Hashbrown Crust (Whole30)
Sun-dried Tomato, Spinach and Artichoke Frittata (Whole30, Low Carb)
An easy Mediterranean-inspired make ahead breakfast, great for your Whole30 and Keto eating plans!
Sun-dried Tomato, Spinach and Artichoke Frittata
- 8 eggs
- 2 cups fresh baby spinach
- 1/3 cup sun-dried tomatoes
- 1 cup artichoke hearts
- 1 clove garlic
- 2 tbsp oil see notes below
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 avocado
Prep the Veggies
If the tomatoes aren't already cut into bite sized pieces, slice them julienne. Mince the garlic.
Cook the Dish
Heat your skillet over medium heat. If the tomatoes were packed in oil, you shouldn't need to add any oil. If they weren't, just add a bit of olive or avocado oil. Add in the garlic, tomatoes, artichokes, and spinach. Saute for about 2-3 minutes, just until the spinach is wilted.
Meanwhile, crack the eggs in a bowl and whisk them well.
Drizzle the olive oil all over the veggies, and do not stir it around. Pour the eggs on top.
With a spatula, gently pull the eggs away from the sides of the skillet, letting the egg mixture fill in. Do this several times around the sides of the skillet, but stop once the egg mixture becomes too firm to fill in spaces.
Cover the skillet, lower the heat, and cook for another 5-6 minutes, or until the frittata is cooked through. If it's still a little wet and jiggly in the middle, it needs a few more minutes. Alternately, you can finish the frittata under the broiler for a minute or two, but watch it carefully, especially if your broiler is strong.
Allow the frittata to cool slightly, then slide it out of the pan onto a cutting board and slice. Season with a little salt and pepper, serve with sliced avocado, and enjoy!⠀
Sun-dried Tomatoes: I prefer to use tomatoes packed in oil. I find they’re more flavorful and not as dried out.
Artichokes: I buy frozen artichoke hearts rather than canned or fresh. There’s no prep needed (just defrost), and they don’t have a brine taste.
Spinach: I use fresh baby spinach, but you can substitute frozen spinach if that’s easier. Just defrost it and squeeze out the liquid.
Oil: I like to use the oil the tomatoes are packed in — so much flavor!! Olive or avocado oil works great too!