A Greek Frittata is delicious for brunch, breakfast, lunch, and dinner! This easy frittata recipe is vegetarian, low-carb, and gluten-free.
This Greek frittata recipe is filled with Mediterranean flavors including spinach, feta cheese, tomatoes, garlic, herbs, and Greek yogurt. It is nutritious, delicious, and so flavorful! This easy vegetable frittata is made in one pan and it’s ready in 20 minutes or less!
Spring has arrived and Easter is right around the corner. Since this egg frittata makes the perfect brunch food, it would be wonderful served for Easter brunch, maybe paired with a mimosa! For a complete brunch feast, you can serve this frittata with some Roasted Breakfast Potatoes and Easy Cheddar Biscuits. For a healthy Greek meal, try serving it with a Greek Cucumber Salad and maybe some hummus and tzatziki on the side. If you have some extra spinach and sun-dried tomatoes left over, you might want to use them to make some Creamy Italian Ravioli, which is also vegetarian Mediterranean cuisine and it is super yummy!
I hope that you enjoy the Greek Frittata!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
Greek Frittata Ingredients
I used Mediterranean-inspired ingredients to make my Greek frittata and the flavors complement one another. I try to use healthy, fresh organic ingredients whenever possible.
- Eggs – I always use fresh organic cage-free eggs.
- Greek yogurt – I used it inside the frittata and I added a dollop on top! It adds both creaminess and extra protein to the frittata. I use sugar-free, low-carb yogurt.
- Spinach – Fresh baby spinach. I always use organic spinach as well.
- Tomatoes – I used sun-dried tomatoes inside the frittata, which add lots of flavor and pair well with the feta. I also used diced grape tomatoes as a topping.
- Garlic – Freshly minced cloves of garlic or jarred minced garlic both work.
- Herbs – I used dried oregano in the egg mixture, then topped the frittata with fresh chopped parsley.
- Oil – You can use olive oil, however, I like to use avocado oil since it has a higher smoke point.
- Feta cheese – Greek cheese adds so much flavor and it is the only cheese I would use for a Greek Frittata.
- Salt and pepper – I used fine pink Himalayan salt and freshly ground black pepper.
How to Make a Frittata
To make a frittata, first, preheat your oven to 400 degrees Fahrenheit.
Add the eggs, Greek yogurt, dried oregano, salt, and pepper to a bowl and whisk to combine, then set aside.
Heat the oil in a 10-inch, oven-safe skillet or cast iron pan. Over medium heat, add the minced garlic to the pan and stir, then add the spinach and saute for about 2 – 3 minutes until the spinach begins to wilt.
Reduce the heat to low, then pour the egg mixture into the pan. Sprinkle 3 ounces of feta cheese and the sundried tomatoes into the pan, reserving 1 ounce to sprinkle on top.
Carefully transfer the frittata in the oven-safe pan to your preheated oven and bake for about 12 – 14 minutes, or until the eggs are set.
Once finished baking, remove the frittata from the oven and sprinkle it with the remaining feta cheese and freshly chopped parsley.
Serve immediately with a dollop of Greek yogurt and diced tomatoes on top or on the side if desired.
Greek Frittata
Ingredients
- 8 large eggs
- 4 tablespoons Greek yogurt
- 1 teaspoon dried oregano or 2 tablespoons of fresh.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil or avocado oil.
- 1 tablespoon garlic minced
- 5 ounces fresh baby spinach
- 4-5 ounces feta cheese crumbles
- 2-3 ounces sun-dried tomatoes julienne-cut
Garnish
- fresh chopped parsley
- grape tomatoes or cherry tomatoes - diced.
- Greek yogurt
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add the eggs, Greek yogurt, oregano, salt, and pepper to a bowl and whisk to combine, then set aside.
- Heat the oil in a 10-inch, oven-safe skillet or cast iron pan over medium heat. Add the minced garlic to the pan and stir, then stir in the spinach and saute for about 2 - 3 minutes until the spinach begins to wilt.
- Reduce the heat to low, then pour the egg mixture into the pan. Sprinkle 3 - 4 ounces of feta cheese and the sundried tomatoes into the pan, reserving 1 ounce to sprinkle on top.
- Carefully transfer the frittata in the oven-safe pan to your preheated oven and bake for about 12 minutes, or until the eggs are set.
- Once finished baking, remove the frittata from the oven and sprinkle it with the remaining feta cheese and freshly chopped parsley.
- Serve immediately with a dollop of Greek yogurt and diced tomatoes on top or on the side if desired.
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