Mediterranean Frittata

Mediterranean Frittata is a tasty and fantastic brunch recipe that’s made with eggs and loaded with Mediterranean flavor! It’s a terrific method to clean out the fridge by sautéing vegetables and baking them in the oven with eggs. I enjoy preparing this for breakfast to feed a large group or even just for myself to have for the week.

Mediterranean Frittata

Mediterranean Frittata Ingredients

  • 8 eggs
  • 1/4 cup full-fat Greek yogurt
  • 1/2 teaspoon each of salt and pepper
  • 1 tablespoon of olive oil
  • 2-3 chopped green onions
  • 1 cup of packed baby spinach
  • 1 minced garlic clove
  • 1/2 cup feta cheese
  • 4 tablespoons of sundried tomatoes in oil
  • 1/4 cup chopped parsley


Mediterranean Frittata

  1. The oven should be heated to 425°F.
  2. Combine the yogurt, salt, and pepper with an egg whisk; put the mixture away.
  3. In a cast-iron or large oven-safe pan (10 inches), heat olive oil. Cook the green onions for three to five minutes, or until they are soft. Cook for another two to three minutes after adding the garlic and spinach until the spinach starts to wilt.
  4. Place the cooked vegetables on top of the egg mixture. Half the sundried tomatoes and half the feta cheese should be added.
  5. Cover and bake in the preheated oven for 10 to 12 minutes, or until the center is set and not jiggly. Sprinkle parsley on top and add the remaining feta cheese and sundried tomatoes. Serve right away.


  • The remaining food should be kept in an airtight container for storage. In the fridge, they could keep for up to three days.
  • Instructions for Freezing: The frittata can be frozen for up to three months. Thaw in the refrigerator overnight to re-heat, then bake at 350 degrees
  • Fahrenheit until well heated. However, I would advise against reheating in the microwave because it could cause the vegetables to lose too much moisture and develop a rubbery texture after being frozen.
  • The recipe should be followed exactly for the best results. Here are some typical substitutions, though, that would be effective in this recipe.
  • Ricotta or sour cream will have a richer texture than Greek yogurt. You may also use ordinary milk or milk derived from plants.
  • The vegetables can be changed out for any others.
  • Any other cheese is welcome to be used in its place.