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veggie-loaded yogurt frittata

this veggie frittata gets special treatment when whole milk yogurt is added resulting in a fluffy and insanely creamy dish that’s loaded with fiber & protein.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Servings: 6 servings
Author: Cait

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup broccoli florets, roughly chopped
  • 1/3 cup mushrooms, roughly chopped
  • ¼ cup red onion, diced
  • ¼ cup cherry tomatoes, quartered
  • ¾ cup shredded mozzarella
  • ¼ cup fresh parmesan cheese, finely shredded
  • 1 teaspoon dried oregano
  • 8 large eggs
  • ½ cup plain whole milk siggi’s yogurt
  • Salt and pepper, to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Prep all your vegetables and set aside. Additionally, in a small bowl, combine shredded mozzarella and parmesan cheese then set aside.
  • Crack eggs into a medium mixing bowl and whisk until beaten then add yogurt, cheese & oregano.
  • Place a cast-iron (or other oven-safe) skillet over medium-high heat on the stove top. Once hot add the olive oil (hover your hand over the pan, if you feel the heat, it’s ready for the oil) followed by the broccoli, mushrooms, onion and tomato. Sprinkle with salt & pepper and sauté until veggies are just tender (about 4 minutes).
  • Pour the egg mixture over the veggies. Allow to sit on the stovetop over medium-high heat for about 4-5 minutes (just until the edges of the dish begin to set).
  • Once edges begin to set, remove from the stovetop and place in the preheated oven. Bake for 10-15 minutes or until frittata is set (*see note)
  • Allow to cool then slice and serve!

Notes

* Despite the fact that the frittata will continue cooking in the pan when you remove it from the oven, it shouldn’t be soupy when you pull it out (though it is okay for it to have a little jiggle). I found 12 minutes was the sweet spot in my oven. I recommend setting your timer to 10 minutes, then checking it and adding time in one minute increments as needed from there.  An internal temperature of 160 degrees F (71.1 degrees C) is recommended for frittatas.
Store in an airtight container up to 3 days; reheating individual portions in the microwave just before eating.