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Greek Yogurt Fritatta

(recipe, Katie Hickey)


The key here is the yogurt- it makes the most fluffy, creamy frittata I've ever tasted. I like it with peas, but it would work with anything.


  1. ½ Tbsp. butter
  2. ½ lb. frozen peas, thawed
  3. ½ cup plain Greek-style yogurt
  4. 8 large eggs
  5. ½ cup mint, chopped
  6. 1 tsp. kosher salt
  7. ¼ black pepper


  1. Preheat the broiler. Melt the butter in a large skillet set over medium heat. Toss in the peas and cook, stirring occasionally, for 3 minutes.
  2. 2
  3. Meanwhile, mix together the yogurt, eggs, mint, salt and pepper. When the peas are done, turn the heat to medium-high, and pour the egg mixture into the skillet. Cook for 4 minutes, until the edges are set.
  4. 3
  5. Place the skillet underneath the broiler and cook for 3 minutes, until the top is set.
  6. 4
  7. Remove the skillet from under the broiler and slide the tortilla out onto a cutting board. Let rest for a minute, and then slice into wedges.
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  9. Serve the tortilla with extra yogurt.