Southern Peach Frittata

A flavorful frittata filled with caramelized onions and topped with peppery arugula and feta cheese is a perfect one-pan meal.

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Recipe by Carlene Thomas, RDN, LD


  • ¼ cup siggi’s Peach Non‑Fat Yogurt
  • 2 cups thinly sliced yellow onions
  • ½ tablespoon butter
  • 1/16 teaspoon baking soda
  • 1/16 teaspoon salt
  • 6 eggs
  • ½ teaspoon cayenne pepper
  • 1/16 teaspoon freshly ground black pepper
  • ¼ cup fat-free feta cheese, crumbled
  • 1 cup lightly packed baby arugula


  1. Heat a 9-inch cast iron skillet over medium heat. Add butter and sliced onions arranged in a single layer. Sprinkle with baking soda. Cook for 10 minutes, stirring occasionally. When onions are browned and softened, sprinkle with salt.
  2. Preheat oven to 350°F with a rack in the center of the oven. In a medium bowl, whisk together eggs, cayenne pepper and black pepper. Whisk in yogurt (some clumps are okay). Pour egg mixture into cast iron skillet with onions. Bake for 16 to 18 minutes or until the top is just set and glossy. Remove from oven and cool 5 minutes. Slice into 8 pieces. Top with feta and arugula. Serves 8.

Nutrition Information
Serving size: 80 grams (1 slice)

CALORIES 91; TOTAL FAT 5g; SAT. FAT 2g; CHOL. 154mg; SODIUM 132mg; CARB. 5g; FIBER 1g; SUGARS 2g; PROTEIN 8g

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Carlene Thomas
Carlene Thomas, RDN, LD, is a food photographer and recipe developer in Northern Virginia. She and her husband work full time on their business and social media platforms, Healthfully Ever After, where they work with companies to tell their story through food visuals including stop motion, photography and video. Read her blog,, and follow her on Facebook, Twitter, Pinterest and Instagram.