Pin
Brunch takes a Mediterranean turn with this quick frittata loaded with vibrant spinach creamy feta and punchy sundried tomatoes all swirled into fluffy eggs and baked to golden perfection. Whether you are looking to impress guests or just want a nourishing breakfast this dish brings both flavor and ease to your table.
The first time I made this for my family it disappeared in an instant and everyone kept asking when I would make it again. Now it is my go to when hosting brunch or just needing a comfort meal.
Ingredients
- Eggs: Eight large eggs make the base and provide structure plus richness. Always pick the freshest eggs for the best flavor and fluffiest texture
- Full fat Greek yogurt: Adds creaminess and a slight tang. Opt for a thick Greek style and check for a smooth texture with no separation
- Salt and black pepper: Balance flavors and make the other ingredients shine. Use fresh cracked pepper for a more robust taste
- Olive oil: The foundation for sautéing the veggies and adds Mediterranean aroma. Select a good quality extra virgin olive oil with a grassy scent
- Green onions: Give a mild onion kick without overpowering. Go for firm green stalks with crisp ends
- Baby spinach: Delivers a boost of nutrients and tender leaves. Choose bright green leaves that are not wilted or soggy
- Garlic clove: For an earthy aroma and savory depth. Use whole heads that feel firm and have no green sprouting
- Feta cheese: Salty creamy bursts throughout the frittata. Pick a block in brine for extra flavor and crumble right before using
- Sundried tomatoes in oil: Intense tomato sweetness and a touch of chew. Look for deep red pieces in good quality olive oil not too shriveled
- Chopped parsley: Brings brightness and a fresh herbal lift. Go for flat leaf parsley as it packs more flavor than curly
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to 425 degrees Fahrenheit so it is hot and ready when your panful of eggs goes in. This high temperature creates a lovely set edge and soft center
- Beat the Egg Mixture:
- Vigorously whisk eggs with yogurt salt and pepper in a large mixing bowl. Mix until creamy and no streaks remain as this ensures a fluffy even bake
- Sauté the Aromatics:
- Heat olive oil in a ten inch ovenproof skillet on medium heat. Add the chopped green onions and cook for three to five minutes until soft and fragrant without browning
- Wilt the Spinach and Garlic:
- Toss in spinach and minced garlic stirring until the spinach starts to wilt about two more minutes. You want the greens just collapsed not soggy
- Pour and Layer:
- Pour the egg mixture evenly over your sautéed vegetables in the pan. Sprinkle half the feta and half the sundried tomatoes across the top so you get a bit in every slice
- Bake to Set:
- Slide the pan uncovered into your preheated oven and bake for ten to twelve minutes. Watch the center and pull the pan as soon as it is puffed and just barely jiggly in the middle
- Final Garnish and Serve:
- Scatter the remaining feta and sundried tomatoes over the top right as it comes out. Finish with a shower of parsley right before serving for a bright finish
Pin
Feta is my absolute favorite ingredient here the saltiness just melts into every bite and reminds me of lazy summer breakfasts in Greece. One of my most treasured moments is sitting at the table with my kids watching them swipe every last crumb from their plates
Storage Tips
This frittata holds well in the fridge for up to three days covered tightly in an airtight container. I recommend enjoying leftovers cold or reheating slices in the oven at 350 degrees just until hot. Freezing is possible for up to three months though the texture softens slightly once thawed so let it defrost overnight in the fridge for best results
Ingredient Substitutions
You can customize this recipe with what you have on hand. Swap Greek yogurt for ricotta or sour cream for richness or even use regular or plant based milk if desired. Any fresh leafy greens or sautéed vegetables work in place of spinach and feel free to use any cheese you like as long as it crumbles nicely
Serving Suggestions
This frittata shines as a main dish for brunch with a crisp salad on the side. I love serving it with roasted potatoes crusty bread or simply a bowl of olives and sliced oranges for a true Mediterranean spread. You can also slice it into wedges for easy lunchbox portions
Pin
Cultural Context
Frittatas were originally a home cook solution in Italy for using up eggs and leftovers. The Mediterranean twist here borrows flavors from Greece and southern Europe where feta parsley and tomatoes are all breakfast staples. This fusion makes it both comforting and vibrant
Recipe FAQs
- → Can I use other vegetables?
Absolutely, you can substitute spinach or green onions for bell peppers, zucchini, or mushrooms. Adjust cooking times as needed for different vegetables.
- → What cheese works besides feta?
Try goat cheese, mozzarella, or even cheddar for a different flavor. Ricotta or parmesan can also add a unique touch.
- → How should leftovers be stored?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to preserve texture.
- → Can this dish be frozen?
Yes, cool completely and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the oven for best results.
- → What can I serve alongside this dish?
Pair with a simple salad, roasted potatoes, or crusty bread to complement the savory flavors of the frittata.