Greek Yogurt and Spinach Breakfast Frittata
A quick and protein-packed breakfast frittata combining eggs, Greek yogurt, and fresh spinach for a delicious and energizing start to your day.
5 min
Prep
15 min
Cook
4
Serves
290
Calories
Macros · per serving
32g protein
10g carbs
16g fat
Ingredients
For 4 servings
- 8 eggs
- 1 cup Greek yogurt
- 2 cups spinach
- 1 onion
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Chop the onion finely.
- 3
In a large oven-proof skillet, heat olive oil over medium heat and sauté the chopped onion until soft.
- 4
Add the spinach to the skillet and cook until wilted.
- 5
In a bowl, whisk together the eggs, Greek yogurt, salt, and black pepper until well combined.
- 6
Pour the egg mixture into the skillet over the onions and spinach. Stir gently to combine.
- 7
Cook on the stovetop for 2-3 minutes until the edges start to set.
- 8
Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the frittata is puffed and set in the center.
- 9
Remove from the oven, let cool slightly, then slice and serve.
Cook it this week.
NeatEat plans Greek Yogurt and Spinach Breakfast Frittata — and the rest of your week — around your budget, groceries included.