FRITTATA is flexible in fetching and is loved for many things, but most of all its versatility.
With stylish pans, they are elegant and as easy to do as eye-catching. This is a recipe suitable for almost any skill level. Translation: Frittatus is hard to ruin.
They’re a fun way to clean up this last bit of fridge and vegetables, cheese and meat heaven. They are as healthy or decadent as you want and are always tasty, including snack times, but are a fun choice for a better breakfast month (September).
Best Breakfast: 2025 Orlando Sentinel Foodie Award
This recipe from Nessy Kitchen incorporates Greek yogurt. Greek yogurt has increased the protein factor considerably in a dish that is already very keto-friendly and crustless.
The site offers a wealth of ideas, including Denver omelets and salmon with herbs. If you’re wondering what will be the best, I went cheating with my own ideas. I actually had some spinach left for it as well, but the shaved pussy started to get crowded.
Using a cast iron frying pan is a victory to ensure your presentation wins, but it also helps frittata cook faster. My version was a 9-inch ceramic pie plate, which took 10 minutes to set in the center, and it was a very impaired, lightly custerdi version.
Greek yogurt offers protein improvements to what is already a 10 egg dish, but you can remove the fat content by going to all the white versions (you need more eggs!) or going back to the contents of the yolk and exclude the cheese as a mixin. Lean meat can also add more protein while minimizing fat, but of course it can also tackle all decadence, including everything from multiple cheeses to crispy bacon and breakfast sausages. The latter can be paired well with maple syrup drizzle.
The remaining slices of frittata can be used as a quick grab lunch or an afternoon snack, whether it’s cold or cold, and can move on to you through work, training, and more on busy days.
Certainly a better breakfast (it can last easily and last for a week), but it’s an option whenever it’s easy to prepare.
Do you want to reach out to me? Find me on Facebook, Twitter, Instagram @Amydroo or the Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. For more fun, join Let’s Eat and Orlando Facebook Group.
Greek yogurt frittata
Recipe courtesy by Nessy Kitchen (thenessykitchen.com/greek-yogurt-frittata)
material
base
10 big eggs
1 cup of greek yogurt
1/2 tsp fine sea salt
1/2 tsp black pepper
1/8 tsp hot sauce, optional
1-2 tablespoons of avocado oil
“Make it yourself”
This website makes some suggestions for fritter tas mixins and offers ratios (Denver omelet, smoked salmon and herbs, bacon/cheddar/scallion, etc.), but can be cheated just as easily as I did. Nessy Kitchen guidelines are guidelines for making them yourself.
Up to 3 cups of chopped and cooked vegetables
Up to 1 cup of meat, cooked, crushed or chopped
Up to 1 cup of cheese that can be grated or crumble
Up to 1 cup of chopped fresh herbs
Instructions
Complete the necessary preparations as mentioned above. Preheat the oven to 375°F. Beat eggs, Greek yogurt, seasonings and hot sauce until smooth. Collapse (if used) additional add-ins. Tip: For your presentation, reserve about 1/4 cup add-ins and sprinkle them on top just before baking. This prevents them all from ending at the bottom. Apply the oil into a cast iron skillet with a tablespoon of avocado oil and pour the mixture. (Top with reserved add-ins). Bake in the center for 20-25 minutes until no longer shakes. Remove from the oven and sit for 5 minutes. Slice and serve.
Store leftovers in the fridge for up to 3 days and in the freezer for up to 3 months. To reheat, the oven or pan works, but there is also a delicious cold from the fridge.
