Breakfast
Mediterranean Breakfast: Vegetable Frittata & Olive Herb Yogurt
Prep
15 min
Cook
20 min
Servings
4
Level
Medium
A colorful baked egg frittata loaded with bell peppers, spinach, and cherry tomatoes, paired with thick yogurt seasoned with olives and fresh herbs in Mediterranean coastal style. The texture is soft in the center yet slightly firm at the edges, with a fresh savory flavor that makes breakfast feel special without any hassle. Perfect for weekend brunch or a filling, nutritious breakfast to pack and take with you.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 6 large Chicken eggs
- 60 ml Full-cream liquid milk
- 1 Red bell pepper, diced small
- 1 Yellow bell pepper, diced small
- 2 handfuls Fresh spinach, roughly chopped
- 10 Cherry tomatoes, halved
- 1/2 Onion, finely chopped
- 2 cloves Garlic, finely chopped
- 80 grams Feta cheese, crumbled
- 3 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 1/2 tsp Dried oregano
- 200 grams Thick plain yogurt (Greek yogurt)
- 8 Black olives, thinly sliced
- 2 tbsp Fresh mint or parsley, chopped
- 1 tbsp Lemon juice
- 4 slices Toasted whole wheat bread, to serve
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👩🍳 Instructions
- 1 Preheat the oven to 180°C (350°F). Prepare a medium-sized oven-safe nonstick skillet, or a 20 cm (8-inch) round baking dish greased with olive oil.
- 2 In a bowl, whisk the eggs together with the milk, salt, and black pepper. Set aside.
- 3 Heat 2 tbsp of olive oil in the skillet over medium heat. Sauté the onion and garlic until fragrant and slightly softened, about 2 minutes.
- 4 Add the red and yellow bell peppers, and sauté for 3 minutes until slightly softened but still crisp.
- 5 Add the chopped spinach and stir quickly until wilted, about 1 minute. Turn off the heat briefly.
- 6 Spread the vegetables evenly across the bottom of the skillet, then pour the egg mixture evenly over the entire surface.
- 7 Arrange the cherry tomatoes and sprinkle the crumbled feta cheese over the egg mixture. Sprinkle with dried oregano.
- 8 Cook on the stovetop over low heat for 3-4 minutes until the edges begin to set.
- 9 Transfer the skillet to the oven and bake for 12-15 minutes until the center of the frittata is fully cooked and slightly puffed, no longer wet when pierced.
- 10 While waiting for the frittata to finish baking, mix the thick yogurt with the remaining 1 tbsp of olive oil, lemon juice, and a pinch of salt. Stir until well combined and set aside as the accompanying sauce.
- 11 Remove the frittata from the oven and let it cool for about 5 minutes before slicing.
- 12 Serve the frittata warm with the olive yogurt on the side, topped with sliced black olives and chopped mint or parsley. Serve with toasted whole wheat bread.
💡 Tips
• Make sure the skillet you use is truly oven-safe (handle not made of plastic) so the baking process goes smoothly.
• Don't overcook on the stovetop before baking — just enough for the edges to set so the center stays soft after baking.
• Use a really thick Greek yogurt so the texture stays creamy and doesn't turn runny when mixed with olive oil and lemon.
• This frittata is delicious served warm or at room temperature, so it's also great made a day ahead for a convenient breakfast to go.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
18 gramg
Protein
22 gramg
Fat
14 gramg
Carbs
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