Bacon and Cabbage Frittata paint

I am just back from the beautiful islands of Santorini and Paros, where I fell in love with the beauty, the people and the food of Greece. The white-washed houses, deep turquoise seas, warm hearted locals and, of course, the wonderful food: Greek salads, dolmades, stuffed aubergine, tzatziki, grilled octopus, souvlaki, taramasalata, kalamata olives… and Greek, full-fat yoghurt as I’ve never experienced before – irresistibly creamy, rich and smooth. It quickly became my first-choice breakfast, though I found it worked perfectly as a dessert, too!

Serves 1



  • 250 grams Greek full-fat yoghurt
  • Small handful chopped walnuts
  • Drizzle of honey
  • Gluten Free

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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  • Spoon yoghurt into serving bowls, sprinkle with nuts and drizzle with honey.
  • Opt: Serve with seasonal berries and fruit.

Maggie's Tips

  • Try and source organic Greek yoghurt with a high fat content.
  • Vary nuts; use chopped pecans, pistachio, cashews etc or top with your favourite granola.