Tomato Feta Crustless Quiche
Prep time
Cook time
Total time
This aromatic dish is perfect for breakfast, lunch or dinner. Enjoy it warm or chilled, in a sandwich or on a bed of lettuce. The frittata can be prepared in an 8-9” cast iron skillet. I’m sure there is no easier way to prepare a seasonal, farm to table dish than with a frittata. Grab local ingredients on your next farmer’s market visit.
: vegetarian, healthy, dinner, lunch, breakfast
Serves: 6-8 servings
  • 2 teaspoons olive oil
  • ¼ cup finely chopped onions
  • 1 cup cherry tomatoes, halved
  • 8 large eggs
  • ¼ cup nonfat Greek yogurt
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 cup spinach, chopped
  • 2 tablespoons chopped kalamata olives, divided (optional)
  • 1 cup crumbled feta cheese, divided
  1. Preheat oven to 425˚F and grease a 10-inch, deep pie dish.
  2. In a skillet over medium heat sauté the onions in the olive oil until tender, toss in the tomatoes and turn off the heat.
  3. In a large mixing bowl whisk the eggs and yogurt until smooth. Whisk in the dill, salt, pepper, spinach, half of the olives and feta cheese.
  4. Pour the egg mixture into the baking pan. Sprinkle with the onion, tomato and remaining olives and feta cheese.
  5. Bake for 12-15 minutes or until golden and set in the center.
  6. Serve warm or chilled.
Recipe by phoebe's pure food at