Description
A delicious Mediterranean frittata filled with veggies and feta cheese, perfect for a healthy meal.
Ingredients
Scale
- 8 eggs, large
- 1/4 cup (60ml) full fat Greek yogurt
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon black pepper
- 1 tablespoon (15ml) olive oil
- 2–3 green onions, chopped
- 1 cup (30g) baby spinach
- 1 garlic clove, minced
- 1/2 cup (75g) feta cheese, divided
- 4 tablespoons (60g) sun-dried tomatoes in oil, divided
- 1/4 cup (15g) chopped parsley
- 1 bell pepper, chopped
- 1/2 onion, chopped
Instructions
- Cook the Veggies: Start by sautéing the bell pepper and onion in olive oil until they are soft and aromatic, about 5 minutes. You will know they are ready when they brighten in color and release a savory smell. This step keeps the frittata from being soggy, so do not rush it or skip incorporating them nicely.
- Whisk the Eggs: Grab a large mixing bowl and whisk together the eggs along with salt and pepper until they are well blended and frothy, about 2 minutes. The fluffiness you are aiming for helps give the frittata a light texture. Be sure not to skimp on the seasoning; bland eggs can be a letdown!
- Combine Ingredients: Gently mix in the cooked veggies, spinach, and half of the feta cheese into the egg mixture. You will see a beautiful medley of colors, and the cheese will melt slightly. Just be careful not to overmix – you want to maintain some nice chunks of ingredients for extra flavor.
- Heat the Skillet: Preheat a 10-inch cast iron skillet on medium heat with a drizzle of olive oil until it shimmers, around 2 minutes. This is crucial for a perfectly cooked frittata base, as a cold pan can lead to sticking. Do not forget to swirl the oil around the pan to coat it evenly!
- Add the Egg Mixture: Pour the egg and veggie mix into the hot skillet and let it cook undisturbed for a few minutes until the edges start to set, about 3-4 minutes. You will see the sides pulling away from the pan gently. Avoid stirring too much; letting it form a base is essential for a nice texture.
- Bake It Up: Transfer the skillet to a preheated oven at 350 degrees F (175 degrees C) and bake for 10 minutes until the frittata is set and slightly golden on top. Check it by gently shaking the pan – it should be firm and not jiggly. Just be cautious not to let it bake too long and dry out; keep an eye on it!
- Let It Rest: Once it is out of the oven, allow the frittata to sit for about 5 minutes before slicing. You will notice the edges firm up a bit more, and the flavors meld together beautifully. Do not skip this step or you might end up with messier slices!
Notes
- Storage Tips: Store covered in the fridge for up to 5 days. You can also freeze for up to 3 months.
- Expert Tips: Use an oven-safe skillet for this recipe. Cook the vegetables well to remove excess moisture. Let the frittata stand for about 5 minutes before slicing for cleaner slices. Do not skip the Greek yogurt for creaminess.
- Reheating Instructions: If reheating frozen frittata, cover with foil and bake at 350 degrees F (175 degrees C) for about 20 minutes for better results.
- Serving Suggestions: Serve warm with a fresh green salad. Pair with baked sweet potato fries for a hearty meal. Accompany with grilled vegetables for extra nutrients.
- Recipe Variations: Add bell peppers and zucchini for more texture. Replace spinach with kale for a different flavor. Incorporate herbs like dill or basil for added freshness.
- Ingredient Notes: When using Greek yogurt, do not skip this ingredient, as it adds a lovely creaminess to the overall taste and texture. Feta cheese can be substituted with any other cheese if desired. Feel free to incorporate other vegetables based on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 252
- Sugar: 2g
- Sodium: 678mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 345mg