Description
A delightful Mediterranean frittata filled with sautéed spinach, sundried tomatoes, and feta cheese, offering a burst of flavor in just 25 minutes.
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 sundried tomatoes in oil, divided
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 425°F.
- In a bowl, whisk together the eggs, Greek yogurt, salt, and black pepper until smooth and fluffy.
- Heat olive oil in a large oven-safe pan over medium heat. Add chopped green onions and sauté until softened, about 3-5 minutes.
- Add baby spinach and minced garlic, stirring until the spinach wilts, about 2-3 minutes.
- Pour the egg mixture over the cooked vegetables, sprinkling half of the feta cheese and sundried tomatoes on top.
- Bake in the preheated oven until the center is set, about 10-12 minutes.
- Once out of the oven, sprinkle the remaining feta cheese, sundried tomatoes, and chopped parsley on top.
- Serve immediately and enjoy!
Notes
For a fluffier frittata, whip the eggs a little longer. You can store leftovers in the refrigerator for up to 3 days or freeze tightly wrapped slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 400mg