Substitutions: You can use either fresh or frozen spinach. If frozen be sure to use a towel to remove excess water. Large spinach leaves can sometimes be cooked and drained prior to adding to mixture, so they are tender. However, this recipe calls for baby spinach which needs no pre-simmering. Several different types of cheese will work for this recipe. Cheddar, goat, and pecorino cheese all go well. I also add sun-dried tomatoes, but fresh can work if you squeeze the juice and seeds out. Bell peppers or jalapenos are a great addition if you love the spice.
Ingredients
8 large eggs
½ cup whole-milk Greek yogurt
½ medium chopped onion (about ½ cup)
1 clove garlic, minced
4 oz cubed whole-milk feta cheese
1 (5oz) bag baby spinach, roughly chopped
2 tbsp. sun-dried tomatoes
Salt and freshly ground pepper to taste
1 tbsp. olive oil
1 tsp. Tabasco Sauce (optional)
Instructions
Preheat oven to 400 degrees F.
In a large bowl, whisk together the eggs, yogurt, salt, and pepper. Stir in the cheese and the spinach.
Sauté onions, and garlic, in olive oil until translucent, about 4-5 minutes on medium heat.
Mix the cooked onions and garlic with egg mixture in bowl.
Spray baking dish with nonstick spray. Transfer the mixture to the baking dish. Bake 30-35 minutes, until frittata is puffy and golden. Remove from oven with oven mitts.
Allow to cool 5 minutes in pan, then invert onto a platter and from the platter to a cooling rack. Cool 10 more minutes before serving - frittatas taste better at room temperature.
Top with a few drops of Tabasco Sauce when serving for some added spice.