Bookmark
This easy-breezy Mediterranean-style brunch packs bright spinach, rich feta, and bold sundried tomatoes into light, fluffy eggs for a meal that's as simple as it is tasty. It's perfect when you want something nourishing without a lot of fuss. Great for feeding friends, or when you just want more flavor to kick off your morning.
The first time I whipped this up, my family made it vanish in no time and wanted a repeat right away. Now it's what I reach for when friends drop by or I just need some cozy food.
Savory Ingredients
- Chopped parsley: Lifts everything with a punch of freshness. Flat-leafed parsley has more flavor than the curly stuff, so grab that if you can
- Sundried tomatoes in oil: Gives a sweet chew and lots of tomato punch. The best ones come packed in olive oil and look plump, not dried out
- Feta cheese: Adds salty creamy bits all through the frittata. Buy a chunk in brine for top flavor, then crumble it in at the last minute
- Garlic clove: Brings a deep, cozy aroma. Make sure it's firm and has no shoots or weird softness
- Baby spinach: Loads in goodness and leaves that turn soft but not mushy. Choose leaves that are deep green and perky
- Green onions: Delivers onion flavor without being harsh. Look for ones that stand up straight
- Olive oil: Kicks off all the good smells while cooking. Go for a fruity extra virgin olive oil for max flavor
- Salt and black pepper: Ties the flavors together and sharpens everything up. Crack pepper right over the dish for the best taste
- Full fat Greek yogurt: Makes everything rich and slightly tangy. Seek out thick, creamy yogurt with no water floating on top
- Eggs: Grab eight good-sized eggs for a soft and fluffy base. Fresh ones really do taste better
Tasty Step-by-Step
- Last Step: Add Garnish and Serve
- Soon as it comes out, toss on the leftover feta and sundried tomatoes. Finish with parsley to keep it fresh before sharing
- Bake Until Just Set
- Pop the skillet into your hot oven and leave it uncovered for ten to twelve minutes. As soon as it puffs and just wobbles in the middle, pull it out
- Pour and Layer
- Spread the egg mixture on top of your greens in the pan. Toss on half your cheese and tomatoes so every slice gets some love
- Wilt Spinach and Garlic
- Add garlic and spinach and stir for about two minutes. You want the leaves just barely slumped and still bright
- Sauté Green Onions
- Heat olive oil in a medium-hot ovenproof pan. Soften your green onions for about three to five minutes, but don't let them brown
- Whisk Eggs and Yogurt Together
- Vigorously beat eggs, yogurt, salt, and pepper in a roomy bowl. Whisk until no streaks show — that's the secret to airy eggs
- Get Your Oven Ready
- Fire up the oven to 425°F first so it's blazing when the eggs hit the heat. This helps get edges golden and centers fluffy
Bookmark
Feta is the star here — salty and creamy in every bite. Makes me think of lazy summer mornings in Greece with my kids, everyone racing for that last cheesy crumb.
Storing Leftovers
Keep this one fresh by covering and placing in the fridge for up to three days. If you want to eat it again, enjoy it cold or warm slices in a 350°F oven until heated through. You can freeze it for as long as three months, but it'll be a little softer after thawing. For best texture, thaw in the fridge overnight.
Ingredient Swaps
Mix it up with whatever's in your kitchen. Try ricotta or sour cream instead of Greek yogurt for extra richness or even regular milk — plant-based works too. Use any cooked veggies or greens you love and pick any cheese that crumbles well.
How To Serve
Serve it as the main event at brunch alongside a crisp salad. I love it with roasted potatoes, crusty bread, or just scattered olives and slices of orange for something truly Mediterranean. Or cut it into wedges — it travels great for lunch.
Bookmark
Origins And Inspiration
Frittatas started out as a creative way for Italian home cooks to use eggs and whatever was left in the fridge. With this one, the flavors pull in Greek and southern European touches — feta, parsley, tomatoes — all feel like breakfast classics over there. It's the best of both comfort and brightness.
Frequently Asked Questions About Recipes
- → Could I toss in other veggies?
For sure, swap spinach or green onions with mushrooms, bell peppers or even zucchini. Just keep an eye and cook a bit longer if they're firmer.
- → What's a good cheese swap for feta?
Go for cheddar, mozzarella, or goat cheese. Ricotta or shredded parmesan can switch up the flavor, too.
- → How do I keep leftovers fresh?
Just stick leftovers in a sealed container in your fridge. That'll keep them good for about three days, and reheating in the oven will help the texture stay spot-on.
- → Is it ok to freeze this meal?
Yep, freeze the slices after they cool. They'll stay fine about three months. Let them thaw overnight in your fridge and warm back up in the oven when you want some.
- → What’s nice to have with this?
A crisp salad or some oven potatoes make a great side. Or just grab a chunky slice of bread to go with all those savory flavors.