Greek Yogurt Caprese Frittata

Both yogurt and eggs for breakfast, packed into one tasty bite! This recipe is a crowd-pleaser and the perfect centerpiece to any morning. Adding FAGE Total Greek yogurt to your morning eggs adds richness and moisture to transform a simple egg dish into one that’s creamy and crave-worthy. The spinach, basil, and tomatoes add a delightful freshness and the yogurt adds depth.. No special occasion required! Get the preparation done in less than 10 minutes and while it’s baking and cooling, cross the rest of your morning routine activities off of your list. By the time you’re done, you’ll have a delicious breakfast, full of protein to jump start your day.

30 minutes

Non-stick cooking spray, butter, or canola oil, for greasing the skillet 

8 large eggs

¼ cup FAGE Total 2%

¾ cup shredded mozzarella cheese, divided 

1 cup packed spinach leaves, chopped

1 shallot, diced 

½ cup packed basil leaves, chopped, plus more for topping

1 cup grape tomatoes, halved lengthwise

Kosher salt and freshly-ground black pepper

¼ teaspoon crushed red pepper flakes (optional), plus more to taste

Balsamic vinegar or balsamic reduction, for topping

  1. Preheat the oven to 400 degrees. Spray a 10-inch cast iron skillet with non-stick cooking spray, or grease with canola oil, or butter. Set aside.
  2. Beat the eggs in a large mixing bowl.
  3. Whisk in the Greek yogurt, ½ cup mozzarella, spinach, shallot, basil, ½ tsp salt, a few grinds of black pepper, and a pinch of crushed red pepper flakes, if desired.
  4. Transfer to the prepared cast iron skillet. Top with halved tomatoes and reserved ¼ cup shredded mozzarella.
  5. Transfer to the oven and bake until puffed and lightly browned and a toothpick inserted in the center comes out clean, about 15 minutes.
  6. Let cool slightly. Drizzle with balsamic vinegar and top with fresh basil leaves. Slice and serve.
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