A delicious Mediterranean-style frittata packed with spinach, feta cheese, sundried tomatoes, and fresh herbs. Perfect for breakfast, brunch, or a light dinner.

mediterranean

Nutrition

Provides high-quality protein from eggs and Greek yogurt, healthy fats from olive oil and feta, plus vitamins and minerals from spinach and sundried tomatoes.

Calories	473 kcal
Energy	1978 kJ
Protein	28 g
Total Fat	37 g
Saturated Fat	15 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	16 g
Cholesterol	420 mg
Carbohydrate	7 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	723 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeHigh ProteinNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchvegetarianbrunchbreakfastmain courseoven and roastingstovetop

Mediterranean Frittata

Feel Good Foodie (Yumna Jawad)

4

Name: Mediterranean Frittata — Tasty Bites
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 Eggs; 0.25 cup Greek Yogurt (full fat); 0.5 teaspoon Salt; 0.5 teaspoon Black Pepper; 1 tablespoon Olive Oil; 2 - 3 Green Onions (chopped); 1 cup Baby Spinach; 1 Garlic Clove (minced); 0.5 cup Feta Cheese (divided); 4 tablespoon Sundried Tomatoes In Oil (divided); 0.25 cup Parsley (chopped)

servings

0

per serve

0

minutes

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Ingredients

8 Eggs

0.25 cup Greek Yogurt full fat

0.5 teaspoon Salt

0.5 teaspoon Black Pepper

1 tablespoon Olive Oil

2 - 3 Green Onions chopped

1 cup Baby Spinach

1 Garlic Clove minced

0.5 cup Feta Cheese divided

4 tablespoon Sundried Tomatoes In Oil divided

0.25 cup Parsley chopped

Equipment

Whisk

Knife

Cutting board

Oven

Large oven-safe skillet or cast iron pan

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.