Spanish Frittata with Herby Yogurt and Greens
A hearty Spanish-style frittata featuring eggs, potatoes, and fresh greens, served with a creamy herb-infused yogurt sauce. This versatile dish combines the richness of eggs with tender potatoes and wilted greens, making it perfect for any meal of the day.
Ingredients
- •1 cup plain full-fat Greek yogurt
- •¼ cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
- •2 cloves garlic
- •1½ teaspoons fresh lemon juice
- •1½ teaspoons kosher salt
- •8 large eggs
- •2 tablespoons olive oil
- •2 whole shallots
- •2 cups cooked potatoes
- •2 cups coarsely chopped greens
- •chard
- •kale
- •arugula
- •spinach
Cooking Instructions
- 1.
Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
5 min
- 2.
Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
3 min
- 3.
Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
10 min
- 4.
Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
20 min
- 5.
Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
2 min