Southeast Dairy Association - Vegetable Frittata

Vegetable Frittata

This hearty dish is a great choice for breakfast, brunch or even a light dinner.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6


  • 14 cup plus 2 tablespoons Greek yogurt
  • 1 (10-ounce) bag fresh spinach
  • 1 large baking potato, sliced lengthwise into paper-thin slices
  • 1 large sweet onion, sliced
  • 1 (8-ounce) package sliced fresh mushrooms
  • 14 cup plus 2 tablespoons milk
  • 12 ounces Swiss cheese, grated
  • 5 large eggs, lightly beaten
  • 2 teaspoons olive oil
  • 1 teaspoon sea salt, divided
  • Cracked black pepper to taste
  • 2 tablespoons fresh herbs parsley, chives, dill
  • All-purpose cooking spray
  • Diced tomato (optional)
  • Fresh chopped parsley or dill (optional)


  1. Preheat in oven to 350°.
  2. Clean spinach and pull off the stems. Add 2 tablespoons of water to a deep pot with a lid. Add spinach and place pot over low heat so the spinach cooks gently for about 5 minutes. Drain cooked spinach in colander and press out excess water. Set aside.
  3. Thinly slice raw peeled potatoes lengthwise with a mandoline slicer to get uniform paper-thin slices.
  4. Slice onions and mushrooms. Sauté onions and mushrooms in olive oil, until they have released liquid. Drain.
  5. In a large bowl, combine eggs, low-fat Greek yogurt, milk, salt, pepper and fresh herbs. Set aside.
  6. Spray an 8-x8-inch square baking dish with cooking spray. Add one-third of potato slices to bottom of dish. Top with one-third of onion-mushroom mixture, spinach and cheese. Pour one-third of egg mixture over vegetables and sprinkle with salt and pepper. Repeat layers two times.
  7. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes, or until potatoes are tender.
  8. Let cool for at least 10 minutes before slicing.


Source of recipe: Diane Boyd, winner of the BUILD A BETTER BRUNCH contest

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