Vegetarian · 35 min
Sausage, Spinach & Artichoke Frittata with Parmesan
- 35 min
- 2–6 servings
- 682 kcal / serving
This frittata pairs savory sausage with wilted spinach and marinated artichokes folded into fluffy eggs and Parmesan. A weeknight skillet option that finishes under the broiler for a light crust and creamy interior.
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Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- 1 (5 oz) pkgbaby spinach
- 6eggs
- 2 clovesgarlic
- 1 ½ ozParmesan cheese
- 2pork sausages
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 2pork sausages
Dairy, eggs & chilled
- 6eggs
- 1 ½ ozParmesan cheese
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| eggs | 6 | 12 | 18 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Parmesan cheese | 1 ½ oz | 3 oz | 4 ½ oz |
| pork sausages | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat an ovenproof skillet over medium-high heat.
- Thinly slice the yellow onion into half rings.
- Add oil to the hot skillet and cook the onion until it’s soft, about 5 minutes, stirring occasionally.
- Wash and dry the spinach, then peel and mince the garlic. Add spinach in batches, letting each batch wilt before adding more, then stir in garlic and Italian seasoning; transfer the mixture to a medium bowl.
- In a separate bowl, whisk the eggs with salt and pepper and set aside.
- Wipe the skillet clean, return to medium-high heat, and brown the sausage meat, breaking it apart as it cooks, about 5 minutes.
- Heat the oven to broil on high and position a rack under the broiler.
- Slice the artichokes thinly and stir them into the sausage and spinach mixture in the skillet.
- Pour the egg mixture into the skillet and cook on medium-low, lifting the edges to let uncooked egg flow underneath, until the bottom and sides are set but the top is still runny, about 5–7 minutes.
- Grate Parmesan finely.
- Sprinkle Parmesan over the frittata and broil until the top is set, about 2–3 minutes. Slice into wedges to serve.
Two tips
- Prep ahead by slicing the onion and mincing garlic, then refrigerate until you’re ready to cook.
- Finish with a light drizzle of olive oil before serving for a touch of shine and extra flavor.
Nutrition per serving
- Calories
- 682 kcal
- Protein
- 46 g
- Carbs
- 14 g
- Fat
- 49 g
- Fiber
- 5 g
- Sodium
- 1085 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.