1 cup plain full-fat Greek yogurt
2 garlic cloves, very finely chopped
1 ½ tsp fresh lemon juice
1 ½ tsp kosher salt, divided
8 large eggs
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach
Preheat oven to 350°F. Mix yogurt, spice, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
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).
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.
Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes. Immediately slide onto a cutting board to cool.
Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
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