Full of flavour and goodness, this frittata is good at any time of day

Tweak this dish according to what you have in your fridge. This recipe is an example of how pantry staples come in handy.

My Mediterranean Life by Sarah Di Lorenzo is all about fresh, healthy eating. Photography: Scott Ehler

Sarah Di Lorenzo

less than 2 min read

11:27AMOctober 29, 2024

The Weekend Australian Magazine

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You can serve this recipe for breakfast, lunch or dinner. Tweak it according to what you have in your fridge – it’s versatile. This recipe is an example of how pantry staples come in handy, with the jarred sundried tomatoes.

Try too my prawn saganaki and my Kytherian salad.

Sarah Di Lorenzo advocates for healthy Mediterranean cooking, with bucketloads of healthy flavour.

Extracted from My Mediterranean Life by Sarah Di Lorenzo (Simon & Schuster). Photography: Scott Ehler

Mediterranean Frittata

Ingredients

• 8 eggs
• ⅓ cup Greek voghurt
• Salt and pepper
• 1 tablespoon extra-virgin olive oil
• 3 spring onions, chopped
• 2 cloves garlic, crushed
• 1 cup chopped English spinach
• 4 tablespoons sundried tomatoes, drained
• ½ cup feta
• ½ cup chopped fresh parsley
• Pinch of chilli flakes, to serve

Method

1. Preheat the oven to 180C. Beat the eggs with the yoghurt and salt and pepper to taste.
2. Heat the olive oil in an ovenproof frying pan.
3. Cook the spring onion, garlic, spinach and sundried tomatoes.
4. Add the beaten eggs and half the feta and bake in the oven for 30 minutes.
5. Serve with the other half of the feta, parsley and chilli scattered over the top.

Serves 4