Instructions

• Preheat the oven to 425°F (220°C).
• In a bowl, whisk together the eggs and yogurt, season with salt and pepper and set aside.
• Heat the olive oil in a large oven proof or cast ironskillet. Cook the green onions for 2-3 minutes, until softened. Add the spinach and garlic, andcook for a further 2-3 minutes until the spinach begins to wilt.
• Pour the egg mixture over the cooked vegetables and sprinkle over half the feta cheese and half the sun driedtomatoes.
• Bake in the preheated oven until the center of the frittata has set, around 10-12 minutes.
• To serve, garnish the frittata with the remaining feta cheese, sun dried tomatoes and freshly chopped parsley.