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Brighten your morning with a fluffy Mediterranean frittata packed with creamy feta, vibrant spinach, and sweet sun-dried tomatoes. This all-in-one breakfast comes together quickly and brings a bit of sunny flavor to any day.
This has become my go-to for lazy brunches with friends. The first time I made it, everyone scraped their plates and asked for the recipe.
Ingredients
- large eggs: give structure and protein to the base so use the freshest you can find
- full-fat Greek yogurt: adds tang and makes the frittata fluffy look for thick creamy yogurt
- fine salt and freshly ground black pepper: season the eggs evenly go for freshly cracked pepper if possible
- extra virgin olive oil: brings smooth flavor use one you enjoy for drizzling
- green onions: add a gentle bite make sure they are crisp and bright
- baby spinach: packs nutrients and a fresh green note use tender leaves with no yellowing
- garlic clove: boosts depth mince it very finely for even flavor
- feta cheese: provides briny creamy pops use block-style feta and crumble it yourself
- sun-dried tomatoes in oil: give sweet tang and color drain them lightly and chop just before using
- fresh parsley: brightens and adds color go for vivid green flat-leaf parsley
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to two hundred twenty degrees Celsius. Place the rack in the center to ensure even baking. Let the oven heat fully while you gather your ingredients.
- Mix the Eggs:
- Crack the eggs into a large mixing bowl. Add the Greek yogurt, salt, and pepper. Whisk thoroughly until completely blended with no streaks of yogurt left. This makes the finished frittata extra creamy.
- Sauté the Vegetables:
- Pour the olive oil into a twenty five centimeter oven-safe pan and set over medium heat. Add the green onions. Sauté slowly for three to five minutes so they become soft and aromatic instead of sharp. Stir in the minced garlic and baby spinach, cooking and stirring until the spinach wilts and shrinks. The kitchen should already smell amazing.
- Assemble the Frittata:
- Pour the egg mixture over the vegetables while they are still warm in the pan. Gently shake or tilt the pan to distribute the eggs evenly. Sprinkle in half the crumbled feta and half the sun-dried tomatoes evenly across the eggs. This way there are pops of flavor throughout every bite.
- Bake:
- Carefully transfer your pan to the hot oven. Bake without a lid for ten to twelve minutes. Watch closely for the very center to just set and lose its jiggle. This keeps the texture delicate without overcooking.
- Finish and Serve:
- Remove the hot pan from the oven very carefully using oven mitts. Scatter the remaining feta cheese and sun-dried tomatoes over the top. Shower with freshly chopped parsley. Slice and serve hot or at room temperature.
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Whenever I use sun-dried tomatoes in this dish I think of my grandmother who always kept a jar in her cupboard. She would always let me sprinkle a few extra pieces on top and the sweet tang still reminds me of her.
Storage Tips
Keep leftover frittata slices in an airtight container in the refrigerator for up to three days. For longer storage wrap tightly and freeze for up to three months. When you want to enjoy it thaw overnight in the fridge then gently reheat in the oven at one hundred seventy five degrees Celsius until warmed through. The texture remains surprisingly good.
Ingredient Substitutions
If you do not have Greek yogurt you can easily swap in ricotta sour cream or even regular milk. For a dairy-free twist opt for unsweetened plant-based yogurt or milk instead. Try swapping the spinach out for kale arugula or even chopped zucchini. The feta can be replaced with goat cheese or a handful of shredded mozzarella for a more classic Italian vibe.
Serving Suggestions
Serve the frittata in wedges alongside a crisp green salad for a full meal. It pairs well with crusty sourdough toast or warm pita. For brunch I sometimes add a small bowl of olives or sliced cucumbers to round out the Mediterranean flavors. Leftover frittata makes a great sandwich filling too just add to a soft roll with a swipe of garlic aioli.
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A Bit of Mediterranean History
Frittatas have roots in Italian home cooking and are beloved across the Mediterranean for making the most of eggs and leftovers. The combination of feta and sun-dried tomatoes nods to classic Greek cuisine. This dish is a simple way to bring a taste of sunny Mediterranean coastlines to your table any time of year.
Common Recipe Questions
- → Can I substitute the Greek yogurt?
Yes, ricotta, sour cream, regular milk, or plant-based milk can be used in place of Greek yogurt for varied texture and flavor.
- → What kind of pan should I use?
A 25 cm oven-safe or cast iron pan works best, ensuring even cooking and easy transfer from stovetop to oven.
- → How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage and reheat as needed.
- → Can I use different vegetables or cheese?
Absolutely! Feel free to swap in seasonal greens or cheeses like goat cheese for a personalized twist.
- → What is the best way to reheat?
Reheat in a preheated 175°C oven until warmed through to maintain texture, especially if previously frozen or chilled.