Spinach Artichoke Egg Frittata

If you want a breakfast that feels cozy, nourishing, protein-packed, and incredibly easy, this Spinach Artichoke Egg Frittata is about to become your new morning staple. It tastes like the creamy spinach-artichoke dip everyone loves, but baked into a wholesome, high-protein egg dish you can enjoy on its own or piled onto warm toasted sourdough. The base starts with a full cup of Greek yogurt, which gives the frittata its richness without needing heavy cream. It bakes into a creamy, almost souffle like texture that’s balanced with garlic powder, black pepper, oregano, and parmesan. Frozen spinach and chopped artichokes keep it simple, convenient, and nutritious, no extra prep needed.

The magic is in making six little wells in your spinach-yogurt mixture and cracking an egg into each one. As it bakes, the yogurt mixture puffs slightly around the eggs, leaving the yolks soft-set while the whites turn silky. It’s indulgent but light, savory but fresh, and ridiculously easy for meal-prep mornings.

Serve it with your favorite sourdough, add chili flakes for heat, or spoon it into a breakfast wrap. This dish reheats beautifully and makes six servings, so it’s perfect for weekly meals or a cozy brunch board alongside avocado, roasted tomatoes, or hash browns. It’s simple, high protein, veggie-forward, and guaranteed to get saved and shared when you post it.