Spring seems like the best time to make a light dinner or brunch with a frittata. This recipe will have you enjoying the delicious egg dish in no time!

We use basil to play up the Mediterranean flavors in the recipes. Just two tablespoons make it taste bright and full of herb flavors. Basil is a powerful herb to add to your kitchen “must haves.” It is a natural anti-inflammatory and anti-microbial. It also protects your DNA because of the wonderful array of phytonutrients. So whether you are making this dish for your momma and want her to stay healthy, or you are making it for yourself, enjoy the health benefits and the great flavor.

Baked Spinach and Artichoke Frittata

  • Extra Virgin Olive oil
  • 2 Large Eggs
  • 4 Large Egg Whites
  • 8 OZ Part Skim Ricotta Cheese
  • 3 oz Manchego Cheese, grated
  • 1 oz Grated Parmesan
  • 1 Heaping Cup Frozen Artichokes, defrosted and chopped
  • 1 (10 oz) Box Frozen Spinach, defrosted and drained
  • ¼ Cup Minced Red Sweet Pepper
  • 2 TB Chopped Green Onion
  • 2 TB Chopped Basil
  • Sea Salt and Freshly Ground Black Pepper

Step One

Preheat oven to 400F. Grease or spray a 9-inch pie pan lightly with olive oil. (Or use a springform pan lined with parchment paper.

Step Two

In a large bowl, whisk together the eggs, whites, ricotta cheese, Manchego and Parmesan. Add the artichokes, spinach, pepper, green onion and to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Step Three

Pour contents of into the greased pie pan and drizzle or spray with olive oil. Cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.


If making this delicious egg dish ahead of time, don’t preheat the oven. Pour the ingredients into the pie pan, cover and slide in the refrigerator. The next day remove the pan from the refrigerator and preheat the oven to 350F. When the oven is hot, drizzle or spray the top with olive oil and slide the pan into the oven and cook until the middle is set, about 60 to 75 minutes. Cool on a wire rack for 5 to 10 minutes before serving.

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