Its with great pleasure that i present my latest experimental recipe with Charalmbides Christis Yoghurt: Yoghurt Frittata topped strained herbed Yoghurt.
No one can argue that Chèvre cheese is tasty with a character of its own that goes really well with Frittatas. I bet you that from now on you can say the same for a healthier alternative, the strained herbed yoghurt.
You can always check out more yoghurt recipes…
Yoghurt Frittata topped strained herbed Yoghurt
3 days ahead mix the 100 grs of Straggato Authentic Yoghurt with the chopped thyme.
Place in a cheese cloth to strain most of its whey.
When ready remove from the cheese cloth and keep aside until needed for the frittata
Add in a large bowl the eggs and the extra egg whites along with the 150 grs of Non-Fat Straggato Authentic Yoghurt and season with ½ teaspoon of salt and ½ teaspoon of pepper. Whisk for 2 minutes.
Add in the mixture the chopped sundried tomatoes.
Add the the oil, wait a minute to heat and add the white parts of the fresh onion. Cook for a minute or so until fragrant.
Add the spinach. Season with the remaining salt and pepper and cook for about 2 minutes to wilt.
Add the egg mixture cooking for 3-4 minutes until you notice that the edges start to set.
Top with pinches of the strained herbed yogurt.
After baking in the oven for about 10 minutes until puffy and broiled for 3 more minutes.
Garnish with the green parts of the scallions and serve
Yoghurt Frittata topped with strained herbed Yoghurt
Servings: 4 People
Ingredients
- 120 grs Baby Spinach
- 6 Eggs , whites and Yolks
- 4 Eggs , whites only
- 150 grs Straggato 0% fat free Yoghurt , Charalambides-Christis
- 100 grs Straggato Authentic Yoghurt , Charalambides-Christis
- 10 Sprigs fresh Thyme , home grown and finely chopped
- 6 sundried Tomatoes , finely chopped
- 3 Scallions , whites finely chopped, and Greens diagonally chopped to 2-3 cm in length
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 1 ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- 3 days ahead mix the 100 grs of Straggato Authentic Yoghurt with the chopped thyme and place in a cheese cloth to strain most of its whey. Be sure that the cloth doesn’t touch the base of the container that is kept in and that you take out of the refrigerator once a day to drain the excess liquid/whey. When ready remove from the cheese cloth and keep aside until needed for the frittata.
- Preheat the oven with the air circulation on to 200 degrees C. rack set in the middle.
- In the meantime, add in a large bowl the eggs and the extra egg whites along with the 150 grs of Non-Fat Authentic Yoghurt and season with ½ teaspoon of salt and ½ teaspoon of pepper. Whisk for 2 minutes and then add in the mixture the chopped sundried tomatoes.
- In a large, cast iron saucepan over medium heat add the 2 tablespoons of the oil, wait a minute to heat and add the white parts of the fresh onion. Cook for a minute or so until fragrant and then add the spinach. Season with the remaining salt and pepper and cook for about 2 minutes to wilt. Add the egg mixture cooking for 3-4 minutes until you notice that the edges start to set. While cooking, with the use of a spatula, lightly get into the edges of the frittata to allow the mixture to move and reach the pan.
- Take off the heat and top with pinches of the strained herbed yogurt and bake in the oven for about 10 minutes until puffy. Turn on the broiler and bake for 3 more minutes until nicely browned.
- Take off the oven, garnish with the green parts of the fresh onions and serve.
