Description
This Mediterranean Frittata is a vibrant and nutritious egg dish packed with spinach, sundried tomatoes, feta cheese, and fresh herbs. Perfect for a wholesome breakfast or light lunch, it combines creamy Greek yogurt with eggs for a fluffy texture, enhanced by the rich flavors of garlic and olive oil. Baked to golden perfection, it’s quick to prepare and serves four generously.
Ingredients
Egg Mixture
- 8 eggs
- ¼ cup full fat Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetables & Flavorings
- 1 tablespoon olive oil
- 2-3 green onions, chopped
- 1 cup baby spinach
- 1 garlic clove, minced
Cheese & Toppings
- ½ cup feta cheese, divided
- 4 tablespoons sundried tomatoes in oil, divided
- ¼ cup chopped parsley
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking the frittata.
- Prepare the egg mixture: In a bowl, whisk together the 8 eggs, ¼ cup full fat Greek yogurt, ½ teaspoon salt, and ½ teaspoon black pepper until smooth and combined. Set aside.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a large 10-inch oven-safe pan or cast iron skillet over medium heat. Add the chopped green onions and cook for about 3-5 minutes until softened. Next, add 1 cup baby spinach and 1 minced garlic clove, cooking for an additional 2-3 minutes until the spinach wilts.
- Add the egg mixture and initial toppings: Pour the prepared egg mixture evenly over the cooked vegetables in the pan. Sprinkle half of the ½ cup feta cheese and half of the 4 tablespoons sundried tomatoes on top.
- Bake the frittata: Place the pan uncovered into the preheated oven. Bake for approximately 10-12 minutes until the center of the frittata is set and no longer jiggly.
- Add remaining toppings and serve: Remove the frittata from the oven and sprinkle the remaining feta cheese and sundried tomatoes evenly on top. Garnish with ¼ cup chopped fresh parsley. Serve immediately while warm.
Notes
- This frittata can be customized with other Mediterranean vegetables like roasted red peppers or olives.
- Use an oven-safe skillet or cast iron pan to ensure safe transfer from stovetop to oven.
- Let the frittata rest for a minute before slicing to allow it to set further.
- For a lighter version, substitute full-fat Greek yogurt with low-fat or omit it entirely.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
