Spinach, Feta and Tomato Frittata

Prep Time: 10 minutes

Total time: 50 minutes

Serves 6

Print recipe


  • 8 large eggs,
  • 1 and 1/2 cups Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 2 cups chopped spinach (fresh or frozen, drained)
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon FRENCH PANTRY Roasted Garlic and Chive
  • 6 whole Campari Tomatoes


  1. Preheat the oven to 375°F
  2. Place the FORTEEZ 6 loaf tray on the Perforated Baking Sheet
  3. In a large bowl, whisk together the eggs and GREEK yogurt until well combined.
  4. Stir in the crumbled feta cheese, chopped spinach, diced red bell pepper, diced onion, salt, black pepper, Roasted Garlic and Chive Herb Blend.
  5. Pour the mixture into the FORTEEZ 6 Loaf Mold, filling each about 1/2 full.
  6. Slice the top off of each tomato, then place the whole tomato upside down in the middle of each of the Frittata
  7. Bake for 35 to 40 minutes or until the quiches are set and the tops are lightly golden.
  8. Let the spinach and feta Frittata cool in the mold for a few minutes before removing them.

bon TIP: We love this healthy alternative to a breakfast sandwich. The Greek yogurt is a perfect combo with the eggs for getting the moisture and creaminess just right.

Enjoy cooking from our bon COOK kitchen to yours!

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