Greek Yogurt and Spinach Frittata
A deliciously light and protein-packed frittata featuring Greek yogurt, baby spinach, and bell peppers, perfect for a quick and nutritious meal.
5 min
Prep
15 min
Cook
4
Serves
360
Calories
Macros · per serving
32g protein
15g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 2 cups Greek yogurt
- 4 cups baby spinach
- 1 red bell pepper
- 1 onion
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Chop the onion and red bell pepper into small pieces.
- 3
In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing until onion is translucent, about 3-4 minutes.
- 4
Add baby spinach to the skillet and cook until wilted, about 2 minutes.
- 5
In a large bowl, whisk together eggs and Greek yogurt until smooth. Season with salt and black pepper.
- 6
Pour the egg mixture into the skillet over the vegetables. Stir gently to combine.
- 7
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and slightly golden on top.
- 8
Remove from oven, let cool for a few minutes, then slice and serve.
Cook it this week.
NeatEat plans Greek Yogurt and Spinach Frittata — and the rest of your week — around your budget, groceries included.