Spinach, Pepper, and Feta Frittata with FAGE Total

​​​​​​Put the good in good morning.


For Frittata:

1 tbsp olive oil

3 tightly packed cups (about 8oz) baby spinach

1 tsp fine sea salt, divided

6 eggs

½ cup FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

¼ tsp black pepper

½ cup roasted red peppers, drained and diced

½ cup crumbled feta


For Arugula Salad:

2 packed cups arugula

¼ cup chopped chives

¼ cup parsley leaves

2 radishes, thinly sliced

1 tbsp lemon juice

1 tbsp olive oil

Pinch fine sea salt

  1. Frittata: Preheat the broiler and place an oven rack in the center of the oven.
  2. In a 10 to 12” ovenproof skillet heat oil over medium. Add spinach and ½ teaspoon salt and saute until wilted, about 2 minutes. Take off the heat, and drain off any liquid.
  3. In a large bowl whisk together eggs, FAGE Total, remaining ½ teaspoon salt, and pepper until well combined. Pour eggs into skillet and place back over medium heat. Stir in peppers and feta and cook until the bottom is set but the top is still creamy.
  4. Place frittata in the oven and cook briefly until the top is set.
  5. Salad: In a medium bowl toss together arugula, chives, parsley, and radishes. Sprinkle with lemon juice, oil, and salt and toss gently.
  6. Top frittata with arugula salad and serve immediately.
  7. Refrigerate leftovers in an airtight container.
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