- Yield: 4 Servings
- 1 cup plain full-fat Greek yogurt
- ¼ cup finely chopped fresh herb leaves, such as dill, mint, basil, flat-leaf parsley, and/or chives
- 2 garlic cloves, very finely chopped
- 1½ teaspoons fresh lemon juice
- 1½ teaspoons kosher salt, divided
- 8 large eggs
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 2 cups coarsely chopped (about ½-inch chunks) cooked potatoes
- 2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach
How to Make It
- Preheat the oven to 350°F.
- In a small bowl, mix together the yogurt, herbs, garlic, lemon juice, and ½ teaspoon kosher salt.
- In a medium bowl, lightly whisk the eggs and remaining 1 teaspoon salt. Add ½ cup of the yogurt sauce and stir just a couple of times (do not completely incorporate the yogurt sauce).
- Heat the oil in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Add the shallots and potatoes and cook, stirring occasionally, until the shallots have softened and the potatoes are golden, about 3 minutes. Add the greens and cook, stirring occasionally, just until warmed through and wilted if the greens were raw. Add the egg mixture and cook, shaking the pan occasionally, until the sides are just beginning to set, 5 to 7 minutes.
- Transfer the pan to the oven and bake the frittata until puffed and set, 18 to 20 minutes. Immediately slide it onto a cutting board to cool.
- Cut the frittata into four wedges and serve with the remaining yogurt sauce alongside.