Spanish Frittata with Herby Yogurt

Recipe developed by Alexa Carter in collaboration with New England Dairy

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Serves4 (servings)
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  1. Preheat oven to 350°F. Mix yogurt, herbs, half of the garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
  2. Lightly whisk eggs and remaining 1/2 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate). Cover and reserve the rest of the yogurt sauce.
  3. Heat oil in a 10″ oven-safe nonstick pan over medium heat on the stovetop. Add remaining garlic and 1/2 cup cooked potatoes stirring occasionally until the garlic has softened and potatoes are crisped about 2-3 minutes.
  4. Add spinach, stirring occasionally, just until warmed through and wilted if the greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.
  5. Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board or plate to cool.
  6. Cut frittata into 4 wedges and serve with remaining herb yogurt sauce alongside. Optional: top off with shredded cheese of choice.

Recipe Tips

Enjoy this frittata with any vegetables you already have on hand. Swap out the greens or add in the vegetables that you prefer. It is a great way to use up leftovers to create a new meal. This recipe is part of a shared series from New England Dairy.

Nutrition Facts
Spanish Frittata with Herby Yogurt
Amount Per Serving
Calories 279 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 375mg 125%
Sodium 543mg 23%
Potassium 760mg 22%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 3g
Protein 22g 44%
Vitamin A 201%
Vitamin C 20%
Vitamin D0%
Calcium 19%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

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