Green Goddess Frittata

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 large eggs
• 3 cups packed fresh baby spinach
• 8 oz asparagus spears, trimmed and cut into 1-inch pieces
• 1 medium zucchini, thinly sliced into half-moons
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh parsley leaves
• 3 tablespoons fresh chives, snipped
• 2 garlic cloves, minced
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/3 cup crumbled feta cheese
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center. Heat olive oil in a 10-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat until shimmering.
2. 2Add the asparagus pieces and zucchini half-moons to the hot skillet. Season lightly with the salt and cook, stirring occasionally, for 4 to 5 minutes until the asparagus is bright green and just tender-crisp and the zucchini softens and releases a little moisture.
3. 3Stir in the minced garlic and cook for 30 seconds until fragrant, then add the baby spinach in handfuls. Toss constantly for 1 to 2 minutes until the spinach is fully wilted and any excess liquid has mostly evaporated. Remove the skillet from heat briefly.
4. 4In a large mixing bowl, crack the eggs and whisk vigorously with the Greek yogurt, lemon juice, lemon zest, remaining salt, and black pepper until the mixture is smooth, slightly frothy, and uniform in color, about 45 seconds.
5. 5Finely chop the basil, parsley, and chives together. Fold three-quarters of the chopped herbs into the egg mixture along with half of the crumbled feta, reserving the rest for finishing.
6. 6Return the skillet with the vegetables to medium-low heat and drizzle in the remaining olive oil, tilting to coat the bottom and sides. Pour the egg-herb mixture evenly over the vegetables, gently shaking the pan so the eggs settle into all the gaps.
7. 7Sprinkle the remaining feta over the top. Cook undisturbed on the stovetop for 3 to 4 minutes until the edges just begin to set and turn opaque while the center is still quite loose.
8. 8Transfer the skillet to the preheated oven and bake for 12 to 15 minutes until the frittata is puffed, the center is just set with no liquid egg remaining when gently jiggled, and the top is lightly golden in spots.
9. 9Remove from the oven (handle will be very hot) and let the frittata rest in the pan for 5 minutes so it firms up for cleaner slices. Scatter the reserved fresh herbs over the top.
10. 10Run a flexible spatula the edge, cut into 4 wedges, and serve warm. A final squeeze of lemon or drizzle of olive oil brightens each plate.