Spinach, Tomato and Feta Frittata

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 Tbsp avocado, corn, or olive oil
  • 1 cup FAGE Total 2% plain Greek yogurt
  • 8 eggs
  • 2-3 cloves garlic minced
  • 2 cups spinach packed and roughly chopped
  • 1/4 cup parsley chopped
  • 1/2 cup feta cheese
  • 1-2 large tomatoes sliced thin


  • Preheat oven to 375 degrees.
  • Add eggs to medium bowl and whisk well. Add yogurt to eggs and mix until mixed well.
  • Heat oil in cast-iron skillet or oven-safe pan over medium heat. Add garlic and spinach and sauté until spinach begins to wilt.
  • Add egg mixture into pan. Fold in feta cheese and parsley. Cook for several minutes while occasionally lightly shaking the pan until the edges begin to set. Turn off and move from heat.
  • Top with thinly sliced tomatoes and transfer pan to cook in oven for 20 minutes or until set (frittata will puff up).
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