Spanish Frittata With Herby Yogurt And Greens Food

SPANISH FRITTATA WITH HERBY YOGURT AND GREENS

Steps:

• Preheat oven to 350°F. Mix yogurt, herbs, 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.

BAKED FRITTATA WITH GREEN PEPPERS AND YOGURT

Steps:

• 1. Preheat the oven to 350 degrees. Heat 1 tablespoon of olive oil in a large, heavy skillet and add peppers. Cook until tender, about eight minutes. Add garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from heat.
• 2. Place the remaining oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Beat the eggs in a large bowl and season with salt. Add pepper, saffron water, flour and yogurt, and whisk together. Stir in the peppers and scallions.
• 3. Remove the baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 minutes until puffed and lightly colored on the top. Remove from heat, and allow to settle for 10 minutes before serving.