Mediterranean Frittata | Ep. 25 | Cooking in the Community Kitchen

A healthy and tasty recipe that could pass for any meal of the day (breakfast, lunch or dinner)! Watch as Judy prepares a Mediterranean inspired frittata that is all things savoury and creamy - with a sneaky insert of fresh vegetables as well!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

Mediteranean Frittata

  • 1 tbsp. olive oil

  • 2-3 green onions, chopped

  • 1 clove of garlic, minced

  • 1 cup of baby spinach, rough chopped

  • 1/2 cup of feta cheese

  • 4 tbsp. sun-dried tomatoes in oil

  • 1/2 cup chopped parsley

  • 8 eggs

  • 1/4 cup full fat plain greek yogurt

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • Optional: cooked chopped bacon, grated zucchini, chopped red peppers

Preparation

Mediterranean Frittata

Mediterranean Frittata

Preheat oven to 425 degrees. Whisk together the eggs, yogurt, sal and pepper. Set mixture aside.

Heat olive oil in a large oven-safe pan or cast iron skillet. Add green onion and cook until softened. Add spinach and minced garlic, cook for an additional 3-5 minutes until the spinach starts to wilt.

Pour egg mixture on top of the cooked vegetables. Add half of the feta cheese and half of the sun-dried tomatoes.

Bake uncovered in preheated oven for about 12 minutes, or until the centre is set and does not jiggle.

Remove from oven and top with remaining feta cheese and sun-dried tomatoes. Top with chopped parsley and serve immediatley. Serve and ENJOY!

Brittney Nordin