Mediterranean Frittata
User Reviews
5
Mediterranean Frittata
Description
Mediterranean Frittata is a baked egg dish combining eggs, Greek yogurt, sautéed vegetables, and flavorful Mediterranean ingredients like feta cheese and sun-dried tomatoes. The eggs are whisked with the yogurt and seasonings, then poured over softened green onions, wilted spinach, and garlic cooked in olive oil. Baking in a preheated oven sets the mixture into a fluffy, creamy base with pockets of cheese and tomato adding bursts of flavor. The finishing touch of fresh parsley adds brightness.
The dish offers a tender texture and a balanced combination of tangy and savory notes. Baking rather than stovetop cooking ensures an even cook with a slightly firm set center without being dry. Adding remaining feta and tomatoes on top after baking adds a fresh, textured contrast.
This frittata works well served immediately, perhaps with crusty bread for a satisfying breakfast or brunch. It can be stored in the refrigerator for a few days and reheated gently to maintain texture. Versatile vegetables and cheese substitutes can be used if desired, making it adaptable to what's on hand.
Leftovers freeze well and can be thawed and warmed in the oven for even reheating. Using full-fat Greek yogurt contributes to a richer finish and helps the frittata hold its moisture.
Ingredients
- 8 egg
- ¼ cup Greek yogurt full fat
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2-3 green onions chopped
- 1 cup baby spinach
- 1 garlic minced, clove
- ½ cup feta cheese divided
- 4 tablespoons sun-dried tomatoes divided, in oil
- ¼ cup parsley chopped
Instructions
- Preheat the oven to 425°F.
- Whisk together the egg, yogurt, salt and pepper; set mixture aside.
- 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.
- Pour the egg mixture on top of the cooked vegetables. Add half the feta cheese and half the sundried tomatoes.
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freeze cooked frittata for up to three months; thaw overnight in the fridge before reheating in a 350°F oven to preserve texture.
- Avoid microwaving reheated frozen frittata to prevent moisture loss and rubbery texture.
- You can substitute Greek yogurt with ricotta, sour cream, or regular or plant-based milk for variation.
- Vegetables and cheese in the recipe can be swapped based on availability or preference without greatly affecting the final result.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 252kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 345mg | 115% |
| Sodium | 678mg | 28% |
| Potassium | 461mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1823IU | 36% |
| Vitamin C | 24mg | 27% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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