Gluten-free Friday: Artichoke-spinach frittata

Sep 7, 2012 at 1:00 p.m. ET

A frittata makes an easy meal whether you’re hungry for breakfast, lunch or dinner. Looking to add some interest to an egg dish? This recipe for artichoke-spinach frittata is just what you need!

Gluten-free Friday: Artichoke-spinach frittata

Don't flip out

Did you know that a frittata is simply an Italian-style omelet? What makes it so amazing is that you can add just about any ingredients you'd like to create a fabulously fresh dish. Some frittata recipes call for you to flip the frittata to cook it on both sides, but this version doesn't — you just need to make sure you use an ovenproof saute pan or cast-iron skillet for your cooking.

eggOptions for your eggs

Whip up this recipe and serve it for breakfast, lunch or dinner along with fresh fruit, crunchy bread or a side salad. If you'd like to add different ingredients to your frittata, the sky is the limit. From meats to veggies to herbs and cheeses, you'll easily find something to suit your tastes.

Check out this recipe for Swiss chard and mushroom popover bake >>

Artichoke-spinach frittata

Serves 2

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.


  • 1 tablespoon olive oil
  • 4 eggs
  • 2 tablespoons milk
  • 1 (6 ounce) jar gluten-free, marinated artichoke hearts, drained and diced
  • 2 cups fresh spinach
  • 1 garlic clove, minced
  • 2 tablespoons grated Parmesan cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. In a medium bowl, add the eggs and milk and whisk them together. Add the salt, pepper and one tablespoon of the grated Parmesan cheese. Mix well and set aside.
  2. Add the olive oil to a medium-sized, oven-safe saute pan over medium-high heat. When hot, add the diced artichoke hearts and cook, browning them a bit, for about four to five minutes.
  3. Once the artichoke is browned, add the spinach and garlic and cook until the spinach wilts.
  4. Then add the egg mixture to the pan and swirl and tilt the pan a bit to get them evenly distributed. Use a spatula to lift the egg mixture around the edges to continue to distribute the eggs.
  5. Reduce the heat and cook for five to eight minutes. Every so often, lift the edges and the bottom with the spatula so the frittata doesn't burn.
  6. Turn on your oven's broiler. When the frittata has turned golden brown, remove the pan from the stovetop and place it under the broiler for one or two minutes, just so the top browns lightly.
  7. When the frittata has browned, remove it (be careful of the hot handle of the ovenproof pan) and sprinkle on the remaining one tablespoon of Parmesan cheese.
  8. Carefully slide the frittata from the pan to a plate and serve warm.

You really can make an exciting meal with eggs!

Try these Gluten-free Friday recipes

Breakfast bagels with mascarpone, apples, blueberries and honey
Pancakes and berry compote
On-the-go breakfast bars