Ingredients:
8 Eggs
1⁄4 c. Plain Greek Yogurt
3 tbs Parsley
1⁄4 c. Sundried Tomatoes
1 Tbs Olive Oil
3 Cloves Garlic, minced
1 Bag Baby Spinach
1-2 tsp Red Pepper Flakes
1⁄2 c. Feta Cheese
3 Green Onions, diced
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, Greek yogurt, and parsley until smooth. Season
with salt, pepper, and red pepper flakes, then set aside.
3. Heat olive oil in a large, oven-safe skillet over medium heat. Add the minced garlic and cook
for about 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for another 2
minutes to infuse their flavor into the oil. Add the spinach and sauté until wilted, about 3-4
minutes, stirring occasionally. Remove from heat. (Alternatively, skip sautéing and add the raw
vegetables directly to the egg mixture if short on time.)
4. Pour the egg mixture over the sautéed vegetables in the skillet or divide it into a muffin tin.
Stir gently to combine. Sprinkle the crumbled feta and chopped green onions evenly over the
top.
5. Transfer to the oven and bake for 15-20 minutes, or until the frittata is set and slightly
golden on top. A knife or toothpick inserted in the center should come out clean.
6. Let cool for a few minutes before slicing. Serve warm or at room temperature, garnished
with extra parsley or a drizzle of olive oil if desired.
Serves: 4
Protein: 32g
Calories: 331