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Greek Yogurt Fritatta

From the recipe box Main Dishes by Katie Hickey

Serves

4 to 6

Introduction

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.

Ingredients

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

Steps

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
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.
3
Place the skillet underneath the broiler and cook for 3 minutes, until the top is set.
4
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.
5
Serve the tortilla with extra yogurt.

This content is from the Main Dishes collection.

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I recommend this recipe

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