Mediterranean Frittata Spinach Feta (Printable Version)
Brighten any breakfast with spinach, feta, and sundried tomatoes combined in a quick Mediterranean-style frittata.
# Ingredients:
→ Primary
01 -
8 large eggs
02 -
60 ml full-fat Greek yogurt
03 -
0.5 teaspoon fine salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
1 tablespoon extra virgin olive oil
06 -
2 green onions, finely chopped
07 -
1 cup (approximately 30 g) baby spinach
08 -
1 garlic clove, minced
09 -
60 g feta cheese, divided
10 -
4 tablespoons sun-dried tomatoes in oil, divided
11 -
0.25 cup (about 10 g) fresh parsley, chopped
# Steps:
01 -
Preheat the oven to 220°C (425°F) to prepare for baking.
02 -
In a large bowl, whisk together the eggs, Greek yogurt, salt, and black pepper until fully blended. Set aside.
03 -
Heat olive oil in a 25 cm oven-safe or cast iron pan over medium heat. Add green onions and sauté for 3-5 minutes until softened. Stir in baby spinach and minced garlic, cooking for an additional 2-3 minutes until spinach is wilted.
04 -
Pour the egg mixture evenly over the cooked vegetables. Sprinkle half of the feta cheese and half of the sun-dried tomatoes evenly into the pan.
05 -
Transfer the pan to the preheated oven. Bake uncovered for 10-12 minutes, or until the center is set and no longer jiggly.
06 -
Carefully remove the pan from the oven. Top with the remaining feta cheese and sun-dried tomatoes, and garnish with chopped parsley. Serve immediately.
# Notes:
01 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months and reheat in a 175°C oven after thawing overnight in the fridge.
02 -
Substitute Greek yogurt with ricotta, sour cream, regular milk, or plant-based milk for a different texture. Alternate vegetables and cheeses can also be used.