Greek Frittata
A Greek Frittata is delicious for brunch, breakfast, lunch, and dinner! This easy frittata recipe is vegetarian, low-carb, and gluten-free.
Servings: 4
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.