This is yummy and easy!

Za’atar (a Middle Eastern spice blend) is generally available around here, but you can also make your own my mixing dried oregano, sumac, toasted sesame seeds, and salt.

When asparagus is out of season, you can substitute chopped up kale or roasted squash in the.

This recipe is from Eden Grinshpan with tweaks from me.

Also, it is good to note that the leftovers (see bottom photo) are just as good as the first time you ate this– something that is good to know and plan for.

Asparagus and Feta Frittata with Za’atar Recipe

12 large eggs
1/4 cup greek yogurt or skyr
1/4 cup whole milk
Sea salt and freshly ground  pepper
3 Tablespoons good olive oil
2 tablespoons butter
1 or 2 leeks, white parts only, sliced into rings
1 bunch asparagus (about 2 cups), base snapped off, chopped into 1/2 inch pieces
2 garlic cloves, grated
1 cup sheep’s milk feta, crumbled
1 Tablespoon of za’atar (or more if desired
Fresh dill, chopped (for garnish)

Preheat oven to 350ºF.

In a large mixing bowl whisk together the eggs, yogurt, milk, teaspoon of salt and 1/2 a teaspoon of freshly grated pepper.

Heat two Tablespoons of the olive oil along with the two Tablespoons of butter in a 12 inch ovenproof pan over medium heat. Add the leek with a pinch of salt and pepper. Cook until translucent, about 4 minutes. Add the asparagus and garlic with another pinch of salt and pepper. Saute until the asparagus softens a bit, about 4 minutes.

Pour in the egg mixture and sprinkle the feta evenly over the pan. Cook until the edges are just set, about 2 minutes. Transfer the pan to the oven and bake for 10-15 minutes until the middle is just set.

While the frittata bakes, mix 1 Tablespoon of olive oil with one tablespoon of za’atar. When you remove the frittata fro the oven, baste the top with the za’atar. Serve immediately garnished with chopped fresh dill.

Yum!  Enjoy!