Yoghurt and Cheese Frittata recipe

Name: Yoghurt and Cheese Frittata
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 Eggs; 80 g Greek Yoghurt; 50 g, grated Mature Cheddar Cheese; 60 g, torn Mozzarella; pinch Salt; pinch Black Pepper

A soft, oven-finished frittata with Greek yoghurt, cheddar and mozzarella for a light yet hearty meal. It is ideal for using up cheese and eggs in one delicious bake.

25 min · Medium · Italian Jump to method

Ingredients

2 servings

5 Eggs
80 g Greek Yoghurt
50 g, grated Mature Cheddar Cheese
60 g, torn Mozzarella
pinch Salt
pinch Black Pepper

Nutrition	Per servingEstimated
Calories	335 kcal
Protein	27.5 g
Carbohydrates	3.5 g
Fat	24.8 g
Saturated fat	11.2 g
Fibre	0 g
Sugar	2.8 g
Sodium	380 mg

Why this works

A protein-rich, very low-carbohydrate frittata that is filling but relatively high in saturated fat and sodium due to the cheese and added salt.

High-quality protein. Eggs, Greek yoghurt and cheese provide a substantial amount of complete protein for satiety and muscle maintenance.

Calcium and phosphorus. Cheddar and mozzarella contribute meaningful calcium, supporting bone health, with phosphorus also present from eggs and dairy.

Higher saturated fat and sodium. Mature cheddar, mozzarella and the added salt increase saturated fat and sodium, so this dish is best enjoyed in moderation if watching cardiovascular health.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature so the frittata starts to rise immediately rather than sitting and drying out.
Whisk the eggs with Greek yoghurt, salt and black pepper until smooth.
Whisk until the eggs and yoghurt look evenly pale and slightly thickened with no streaks of yoghurt left, otherwise the texture can turn uneven.
Stir in half the cheddar and half the mozzarella.
Fold the cheese through just enough to distribute it without overworking the mixture, which can knock out some of the air you’ve whisked in.
Heat a non-stick ovenproof frying pan and pour in the mixture.
Warm the pan over a medium heat rather than high, so the base begins to set without catching or turning brown too quickly.
Cook gently for 3-4 minutes until the edges start to set, then scatter over the remaining cheese.
Look for the outer edge to turn opaque while the centre still wobbles slightly; if the heat is too fierce, the bottom may overcolour before the middle is ready.
Transfer to the oven and bake for 8-10 minutes until puffed and just set. Rest for a few minutes before slicing.
Take it out when the top is just set with a faint jiggle in the centre, then rest it so the steam finishes the setting and the slices stay neat.

Other Yoghurt Recipes

Cheddar and Greek Yoghurt Soufflé Omelette

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Cheese and Mushroom Egg Custard Pot

35 min · A savoury baked egg custard with earthy mushrooms and a cheesy, creamy finish. This is a comforting, protein-rich dish that works well for breakfast, brunch or a light lunch.

Cheesy Baked Egg and Cucumber Fritters

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Cheesy Marmite Yoghurt Omelette

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Cheesy Salsa Omelette with Greek Yoghurt Swirl

15 min · A fluffy omelette filled with melted cheddar and finished with a lively hot salsa swirl and cooling Greek yoghurt. Quick, savoury, and perfect for breakfast or a light lunch.

Creamy Mushroom and Egg Pasta Bake

45 min · A comforting oven-baked pasta dish with earthy mushrooms, a rich yoghurt-and-cheese sauce, and softly set eggs on top. Golden, bubbling and satisfying, it makes a hearty meal for any time of day.