Smoked Salmon & Herb Frittata with Charred Scallion Yogurt

Serves 4

Ingredients

• 10 large eggs
• 6 oz smoked salmon
• 4 cups fresh spinach
• 1 large shallot
• 3 garlic cloves
• 1/4 cup fresh dill
• 1/4 cup fresh chives
• 1 cup plain Greek yogurt (nonfat)
• 6 scallions
• 2 tbsp olive oil
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat oven to 375°F. Thinly slice shallot and garlic; chop dill and chives.
2. 2Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add shallot and cook 3 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds.
3. 3Add spinach in batches, stirring until fully wilted, about 4 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. 4In a large bowl, whisk eggs with salt, pepper, half the chopped dill, half the chives, and lemon zest. Stir in torn smoked salmon pieces.
5. 5Return skillet to medium heat, add remaining oil, then pour in egg mixture. Cook undisturbed for 4 minutes until edges begin to set.
6. 6Transfer skillet to oven and bake 12–14 minutes until center is just set and top is puffed and golden.
7. 7While frittata bakes, toss scallions with olive oil and salt. Heat a cast-iron pan over high heat and char scallions 2–3 minutes per side until blackened. Chop finely and fold into Greek yogurt with remaining herbs, a squeeze of lemon juice, and pinch of salt.
8. 8Remove frittata, rest 5 minutes, slice into 4 wedges. Serve each with a generous dollop of charred scallion yogurt.