This High Protein Spinach Frittata Is The Ideal Weekend Brunch

Frittatas are a great go-to breakfast, brunch, lunch or even dinner option because they allow a lot of room for creativity and a massive margin for error. You can pretty much get rid of all your leftovers in a frittata and it will likely still taste amazing.  

The word frittata comes from the Italian verb ‘friggere’ meaning ‘to fry’ and is considered a part of the cucina povera (humble cuisine) which encompasses all home-style hearty food that we enjoy in various ways across the world. It’s unlikely you’d ever frittatas served at a restaurant in Italy, they’re a quintessential home dish. 

Also Read: Save Your Friday Night For This Unique Mushroom Frittata Recipe

Since it is an egg-based dish, frittatas are naturally protein-rich but this recipe ups that quotient with the addition of greek yoghurt and spinach. You could also add cottage cheese instead of yoghurt or add sausages or ham for additional protein and flavour. But what really makes this frittata shine are the subtle fragrant additions that work in harmony to create the perfect bite.

Ingredients

• 8  large eggs
• ⅓ cup plain Greek yoghurt
• ½ cup shredded cheddar cheese
• ½ cup shredded pecorino romano cheese
• 1 tbsp olive oil
• 1 cup white onion, diced
• 2 cloves garlic, minced
• 2 tbsp fresh thyme
• 2 fresh sage, chopped
• 2 cups potatoes, diced into ½ -inch cubes
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• 2 packed cups baby spinach, roughly  chopped.
• Salt and pepper to taste

Method

• Preheat oven to 180°C
• Whisk together the eggs, Greek yoghurt, cheese and add a pinch of salt and pepper. 
• Heat some oil over a medium heat in a thick-bottomed, oven-safe pan. 
• Add the onion, garlic, herbs, and a pinch of salt and pepper and cook for 2-3 minutes.
• Add the diced potatoes, garlic powder, and smoked paprika and cook for 15 minutes, stirring frequently until the potatoes are fork tender. 
• Stir in the chopped spinach and then cook until it’s wilted before turning down the heat.
• Pour the egg mixture into the pan with the cooked vegetables ad then cook for 2 minutes until th edges start to set.
• Then transfer to the oven for 15 minutes until cooked through.