We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic. Make extra and keep it on hand to use as a fragrant finishing condiment for other egg dishes, roasted vegetables, or stir-fries with rice.
Recipe information
Yield
4 servings
Ingredients
1
1
3
½
1
4
8
¼
2
2
½
¼
¼
1
Preparation
Step 1
Preheat oven to 400°. Combine garlic, za’atar, 1 Tbsp. oil, ½ tsp. lemon zest, and 1 tsp. lemon juice in a small bowl. Add lamb, season with salt, and mix well.
Step 2
Gently whisk eggs and ¼ cup yogurt in a medium bowl; season with salt and black pepper. Stir in scallions, kale, cilantro, feta, basil, and tarragon.
Step 3
Heat remaining 2 Tbsp. oil in a medium well-seasoned cast-iron or nonstick skillet over medium-high. Add small pinches of lamb mixture evenly across skillet and cook, undisturbed, until well browned, about 2 minutes. Toss and continue to cook, breaking up clumps with a spoon, until just cooked through, about 2 minutes more.
Step 4
Pour in egg mixture and gently shake pan to distribute. Cook, pulling in edges with a rubber spatula to keep them from sticking to sides of pan and shaking pan occasionally, until edge of frittata has set evenly, about 3 minutes.
Step 5
Transfer to oven and bake frittata until top is set but a small 1" circle of egg in the center still wobbles when shaken, 12–14 minutes.
Step 6
Dollop with yogurt, sprinkle with red pepper, and top with lemon zest and herbs. Serve right out of skillet.