Fetching and flexible, the frittata is beloved for many things, but above all, its versatility.
In a stylish pan, it is elegant and as easy on the eyes as it is to execute. It’s a recipe suited for virtually all skill levels. Translation: Frittatas are hard to screw up.
They’re a delightful way to purge the fridge of the last bits of this and that, a haven for vegetables, cheeses and meats. They’re as healthy or as decadent as you want them to be, and a delightful choice for Better Breakfast Month (September), even though they’re delicious at any time of day, including snack time.
Best Breakfast: 2025 Orlando Sentinel Foodie Awards
This recipe from The Nessy Kitchen incorporates Greek yogurt, which ups the protein factor considerably in a crustless dish that’s already exceptionally keto-friendly.
The site offers an abundance of ideas — Denver omelet, salmon with herbs, etc. — if you’re wondering what might go best, but I went rogue with my own ideas, incorporating chopped grape tomatoes, onions, chives, mushrooms of all stripes and small hunks of garlic-herb goat cheese for the win. I actually had some baby spinach set aside for it, too, but the pie pan began to get crowded.
Using a cast-iron skillet is a win for presentation to be sure, but it’ll also help your frittata cook faster. My version, in a 9-inch ceramic pie plate, took 10-or-so minutes longer to set in the center and resulted in a super-fluffy, lightly custardy version.
I chose tomatoes, onions, chives and a mix of mushrooms for mix-ins, along with a garlic and herb goat cheese. Frittatas are beyond versatile. (Amy Drew Thompson/Orlando Sentinel)
Greek yogurt offers a protein boost to what’s already a 10-egg dish, but you can take the fat content down by going with an all-white version (you’ll need more eggs!) or simply dialing back on the yolk content and leaving out cheese as a mix-in. Lean meats can add more protein, as well, while minimizing the fat, but of course, you can also go all in on the decadence, including everything from multiple cheeses to crisp-rendered bacon or breakfast sausage; the latter could pair well with a maple-syrup drizzle.
This Greek yogurt frittata packs a protein punch and can be made with fewer yolks, or even all egg whites, to reduce calories, fat and cholesterol. (Amy Drew Thompson/Orlando Sentinel)
Leftover frittata slices are delightful, even cold, as a quick-grab lunch or midafternoon snack — and all that protein is sure to power you along in your busy day, through work, workouts and the like.
It’s a better breakfast, for sure (one that can easily last you all week long), but an anytime option that’s beyond easy to prepare.
Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. For more fun, join the Let’s Eat, Orlando Facebook group.
Beautiful and as healthy as you want it to be, this Greek yogurt frittata is a shoo-in winner for Better Breakfast Month. (Amy Drew Thompson/Orlando Sentinel)
Greek Yogurt Frittata
Recipe courtesy The Nessy Kitchen (thenessykitchen.com/greek-yogurt-frittata)
Ingredients
Base
10 large eggs
1 cup Greek yogurt
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/8 teaspoon hot sauce, optional
1-2 tablespoons avocado oil
Crustless frittata is great for low-carb and keto dieters. And mix-in options are endless. You can go super healthy or ultra-decadent. (Amy Drew Thompson/Orlando Sentinel)
To “make it your own:”
The website makes several suggestions for frittata mix-ins and provides the ratios (Denver omelet, smoked salmon and herb, bacon/Cheddar/scallion and others), but you can go rogue as I did just as easily. Here’s The Nessy Kitchen’s guidelines for making it your own.
Up to 3 cups vegetables, chopped and cooked
Up to 1 cup meat, cooked and crumbled or chopped
Up to 1 cup cheese, grated or crumbled
Up to 1 cup fresh herbs, chopped
Instructions
Complete any needed prep as noted above.
Preheat the oven to 375°F.
Whisk together the eggs, Greek yogurt, seasonings and hot sauce until smooth.
Fold in any additional add-ins (if using). Tip: For presentation, reserve about ¼ cup of add-ins to sprinkle on top just before baking. This will prevent them from all ending up on the bottom.
Oil a well-seasoned cast iron skillet with 1 tablespoon of avocado oil and pour the mixture into it. (Top with any reserved add-ins). Bake for 20-25 minutes until no longer jiggly in the center.
Remove from the oven and allow to sit for 5 minutes.
Slice and serve.
Store any leftovers in the fridge for up to three days, in the freezer for up to three months. To reheat, an oven or skillet works, though I think it’s tasty cold out of the fridge, as well.
https://www.orlandosentinel.com/2025/09/03/better-breakfast-month-greek-yogurt-frittata/
