Mediterranean Frittata
Switch up brunch from an ordinary omelette and try this Mediterranean Frittata made with spinach, feta & tomatoes - perfectly seasoned and quickly prepared!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 eggs
- ¼ cup full fat Greek yogurt
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2-3 green onions (chopped)
- 1 cup baby spinach
- 1 garlic clove (minced)
- ½ cup feta cheese (divided)
- 4 tablespoons sundried tomatoes in oil (divided)
- ¼ cup chopped parsley
Instructions
- 1
Preheat the oven to 425°F.
- 2
Whisk together the egg, yogurt, salt and pepper; set mixture aside.
- 3
Heat olive oil in a large (10-inch) oven safe pan or cast iron pan. Add green onions and cook until softened, about 3-5 minutes. Add the spinach and garlic, and cook until the spinach starts to wilt, about 2-3 more minutes.
- 4
Pour the egg mixture on top of the cooked vegetables. Add half the feta cheese and half the sundried tomatoes.
- 5
Bake uncovered in the preheated oven until the center is set, and not jiggly, about 10-12 minutes. Add the remaining feta cheese and sundried tomatoes on top, and sprinkle with parsley. Serve immediately.