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Spinach, Artichoke and Sun-Dried Tomato Family-Sized Frittata

(modified from cookspiration.com)


  • 3 tbsp oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 1 package of frozen spinach thawed and drained
  • 12 eggs
  • 1 cup milk
  • 1 can artichoke hearts drained and chopped
  • ½ cup sun dried tomatoes packed in oil (oil drained) OR roasted red peppers packed in oil and drained


  1. Preheat the oven to 350°F (175°C).
  2. Heat a cast iron pan over medium-high heat and add oil. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté for an additional minute. Add spinach and mix well.
  3. Turn off heat and evenly spread mixture out in the pan.
  4. In a large bowl, whisk together eggs, milk, salt and pepper. Add artichoke hearts and tomatoes and stir until just combined. Pour mixture to pan.
  5. Transfer to oven and bake for 30 to 35 minutes, until eggs are just cooked through.