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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.
- 1 garlic clove, finely grated
- 3 tablespoons olive oil, divided
- ½ teaspoon finely grated lemon zest, plus more for serving
- 1 teaspoon fresh lemon juice
- ¼ cup plain whole-milk yogurt, plus more for serving
- Freshly ground black pepper
- 2 scallions, thinly sliced
- 2 cups baby kale, tough stems removed
- ½ cup cilantro leaves with tender stems
- 1 tablespoon tarragon leaves
- Mild red pepper flakes and more torn herbs (for serving)
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.
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.
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.
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.
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.
Dollop with yogurt, sprinkle with red pepper, and top with lemon zest and herbs. Serve right out of skillet.