Spinach Artichoke Frittata (Whole30, Low Carb)

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!

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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.

All the ingredients in the Sun-dried Tomato Spinach, and Artichoke Frittata laid out on a white marble board.

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:

  • Eggs
  • Garlic
  • 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!
Sautéed artichokes, spinach, and sundried tomatoes in a black skillet.
A collage of photos showing the process of eggs being poured on top of the frittata ingredients in a black skillet.

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:

  1. Sauté the vegetables
  2. Add the whisked eggs
  3. Let the bottom of the eggs set
  4. Lower the heat, cover, and cook until the middle is set
  5. Slide out of the pan, slice and enjoy!
The finished frittata on a dark wooden cutting board, cut into slices and served with avocado.

If you enjoy this Whole30/Low Carb Frittata recipe, check out some of my other healthy & delicious breakfast recipes:

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The finished frittata on a dark wooden cutting board, cut into slices and served with avocado.
5 from 1 vote
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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!

Course Breakfast
Cuisine American, Mediterranean
Keyword frittata
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 352 kcal

Ingredients

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

Serve with:

  • 1 avocado

Instructions

Prep the Veggies

  1. If the tomatoes aren't already cut into bite sized pieces, slice them julienne. Mince the garlic.

Cook the Dish

  1. 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.

  2. Meanwhile, crack the eggs in a bowl and whisk them well. 

  3. Drizzle the olive oil all over the veggies, and do not stir it around. Pour the eggs on top. 

  4. 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.

  5. 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.

  6. 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!⠀

Recipe Notes

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!

Nutrition Facts
Sun-dried Tomato, Spinach and Artichoke Frittata (Whole30, Low Carb)
Amount Per Serving
Calories 352 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Cholesterol 327mg109%
Sodium 644mg28%
Potassium 763mg22%
Carbohydrates 13g4%
Fiber 6g25%
Sugar 5g6%
Protein 14g28%
Vitamin A 2535IU51%
Vitamin C 24mg29%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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