Egg Frittata with Chobani Greek Yogurt Herb Feta Sauce




12 eggs
2 tbsp. olive oil
4 cups spinach, lightly chopped
1 tsp. garlic
1 cup cherry tomatoes, halved
1/4 cup green onion
1 tsp. salt
1/2 tsp. pepper

Chobani Greek Yogurt Herb Feta Mixture

1 cup Chobani(R) Greek Yogurt Whole Milk Plain
2 tbsp. parsley, chopped
2 tbsp. dill, chopped
1 cup feta, crumbled
4 tbsp. roasted red pepper, diced
2 dash hot sauce
1/2 tsp. salt
1/4 tsp. pepper


1. Place a 6” non-stick skillet on medium heat. Whisk 3 eggs together with ¼ tsp. salt and 1/8 tsp. pepper. Add ½ tbsp. olive oil, 1-cup spinach, ¼ cup cherry tomatoes, ¼ tsp. garlic to the pan and cook for 2 minutes. Add whisked eggs to the skillet. 

2. Using a rubber spatula lift the cooked egg up off the surface of the pan. Cook the eggs on medium heat for 2 minutes. Place the skillet with eggs in the oven to bring them to an internal temperature of 145°. Repeat process 3 times for a total of four frittatas.

3. Place Chobani Greek Yogurt, parsley, dill, feta, roasted red pepper, hot sauce, salt, and pepper in a bowl and mix until fully incorporated.  

4. Remove frittata from oven and place on plate using rubber spatula. Dollop Chobani Greek Yogurt Herb Feta Mixture on top and garnish with sliced scallions.