Description
A creamy, smoky frittata filled with vibrant veggies, perfect for weeknight dinners or brunch.
Ingredients
Scale
- 8 eggs
- 1/4 cup full-fat Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2–3 green onions, chopped
- 1 cup baby spinach
- 1 garlic clove, minced
- 1/2 cup feta cheese, divided
- 4 tablespoons sun-dried tomatoes in oil, divided
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 425°F.
- In a bowl, whisk together eggs, Greek yogurt, salt, and pepper.
- Heat olive oil in a cast iron skillet over medium heat, add chopped green onions, and sauté for 3-5 minutes.
- Add baby spinach and minced garlic, cooking until spinach wilts, about 2-3 minutes.
- Pour the egg mixture over the vegetables, sprinkle with half the feta and sun-dried tomatoes.
- Bake in the oven for 10-12 minutes until the center is set.
- Top with remaining feta, sun-dried tomatoes, and parsley before serving.
Notes
For extra flavor, add a pinch of smoked paprika. Feel free to use fresh herbs for added aroma.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 400mg