Mediterranean Frittata Spinach Feta (Print-Friendly Version)
Eggs, spinach, feta, and sun-dried tomatoes create a flavorful frittata ideal for breakfast or brunch.
# What You'll Need:
→ 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 -
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 -
10 g fresh parsley, chopped
# How to Make It:
01 -
Preheat oven to 220°C to prepare for baking.
02 -
In a large bowl, whisk together eggs, Greek yogurt, salt, and black pepper until the mixture is 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 2-3 more minutes until the spinach is wilted.
04 -
Pour the egg mixture evenly over the sautéed vegetables. Sprinkle half of the feta cheese and half of the sun-dried tomatoes into the pan.
05 -
Transfer the pan to the preheated oven. Bake uncovered for 10-12 minutes, or until the centre is set and no longer jiggly.
06 -
Carefully remove pan from the oven. Top with remaining feta and sun-dried tomatoes, garnish with chopped parsley, and serve immediately.
# Additional Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. For extended storage, freeze up to 3 months and reheat in a 175°C oven after thawing overnight in the fridge.
02 -
Greek yogurt may be substituted with ricotta, sour cream, regular milk, or plant-based milk. Alternate vegetables and cheeses can also be incorporated.