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A sliced Greek yogurt frittata lifted on a spatula near a bright, airy window.

Greek Yogurt Frittata (Oven-Baked)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Author: Nico Pallotta
This Greek Yogurt Frittata is a nutritious, protein-rich breakfast featuring a refined, custard-like texture. By mixing Greek yogurt with sautéed Mediterranean vegetables, you get a satisfying, flavorful meal that is perfect for a balanced morning routine or effortless weekly meal prep.
USA - Metric

Ingredients

  • 6 eggs
  • 1 cup Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 medium zucchini cut into small pieces
  • 1 medium red onion thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ¾ teaspoon salt + black pepper to taste
  • ¾ cup feta cheese or grated parmesan

Instructions

  • Cook the vegetables: Preheat the oven to 180°C / 350°F. Line an 8 x 8 inch or 9 x 9 inch baking dish with parchment paper and lightly brush the sides with olive oil.
    Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1 medium red onion (chopped) and cook for about 2 minutes, stirring occasionally.
    Add 1 medium zucchini, 1 teaspoon dried oregano, 1 teaspoon paprika, ¾ teaspoon salt, and black pepper. Cook for 5 minutes until tender.
    This builds deep flavor and removes excess moisture. Spread into the baking dish and cool slightly.
    Step 1 Sautéed zucchini and red onions arranged in a baking pan on parchment.
  • Make the egg mixture: In a large bowl, whisk 6 eggs and 1 cup Greek yogurt until the mixture becomes smooth and creamy.
    Stir in ¾ cup feta cheese (crumbled).
    Step 2 A smooth and creamy mixture of whisked eggs and Greek yogurt in a glass bowl.
  • Assemble and bake: Pour the egg mixture over the veggies.
    Bake for about 25 minutes, or until the center is set and a knife inserted into the middle comes out clean.
    Let the frittata rest for 5 to 10 minutes, then slice and serve.
    Step 3 The finished frittata resting in its baking dish on marble before being sliced into squares.

Notes

Substitutions
  • Eggs –> No substitute; essential for structure.
  • Greek Yogurt –> Low-fat Greek yogurt or Skyr.
  • Extra Virgin Olive Oil –> Avocado oil or melted ghee.
  • Zucchini –> Yellow squash, frozen peas, mushrooms, artichokes, spinach, asparagus, or seasonal vegetables.
  • Red Onion –> Scallions.
  • Dried Oregano & Paprika –> Smoked paprika or dried thyme.
  • Feta Cheese –> Grated Parmesan, goat cheese, or dairy-free feta.
 
Tips
  • Sauté for Flavor: Sautéing vegetables with spices first is essential to develop deep, caramelized flavor and ensure they are perfectly seasoned.
  • Whisk Smoothly: Blend eggs and yogurt thoroughly for a velvety finish.
  • Tempered Eggs: Use room-temperature eggs for better emulsification.
  • Test the Set: Bake until the center is stable with a slight, firm give.
  • Rest Before Slicing: Wait 10 minutes to let the custard set perfectly.
  • Use Parchment: Line the pan for clean removal and precise cuts.
  • Storage: Refrigerate in an airtight container for up to 4 days.
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