Spinach Artichoke Frittata

Frittatas are some of my favorite things to make for breakfast. They are easy to make, you can load them with whatever ingredients you want and they keep really well in the refrigerator for leftovers…they make a great meal prep! This flavor combination is amazing and is both dairy and gluten free!



Serves: 4

Prep Time: 45 minutes

  • 6 slices of bacon (pork or turkey)

  • 1/2 onion, chopped

  • 2 garlic cloves, minced

  • 5 oz fresh spinach

  • 4 oz artichoke hearts (about 1/2 can), chopped

  • salt to taste

  • 6 large eggs

  • 1/4 cup full fat unsweetened coconut milk, canned

  • 1 1/2 tbsp nutritional yeast (this is just for flavor, you can omit this if you would like or could sub for some parmesan cheese if you are allowed to have dairy)

  • 1/4 tsp salt

  • 1/8 tsp pepper

  • 1/8 tsp onion powder


Preheat oven to 400 degrees. Lightly oil a glass pie dish with olive oil spray or coconut oil.

Heat a large skillet over medium high heat and cook bacon until crisp. Remove to a paper towel lined plate to drain and cool. Remove most of the bacon fat from the pan, leaving about 1 tbsp behind. If you used turkey bacon you will probably need to add a bit of avocado/coconut/olive oil to the pan to cook your veggies.

Add the chopped onions and saute for 4-5 minutes. Add the minced garlic and saute for an additional 30 seconds.

Add the spinach and sprinkle with salt. One the spinach begins to wilt, add the chopped artichokes, sauteing for a minute or two before removing the pan from the heat.

In a large bowl, whisk the eggs. Add the coconut milk, salt, pepper, onion power and nutritional yeast and whisk well to combine.

Place the spinach and artichoke mixture into your prepared pan, making sure to evenly distribute it. Crumble your bacon onto the spinach and then pour your egg mixture over top. Bake in the oven to 22-25 minutes.

Remove from the oven and let cool for 10 minutes before slicing.


Recipe adapted from Paleo Running Mama