Spice Up Your Eggs

Spice Up Your Eggs


Lamb and Feta Frittata with Za'atar and Fresh Herbs

Servings: 4
Prep Time: 1 Hour

March 23, 2017  •  By Seamus Mullen

In my latest piece for Bon Appétit's Healthyish—the digital platform dedicated to the pursuit of delicious and nutritious food—I talk about the importance of breaking routines. Both in terms of the way we move and how we eat; it's easy to get stuck in our daily patterns. One of the healthiest was to shake things up with food is by eating eggs any time of day, not just for breakfast!

This frittata recipe with za'atar, feta and lots of fresh herbs may have you looking at eggs in a whole new light. 

Egg yolk in its shell


  • 1 garlic clove, finely grated

  • 1 tablespoon za’atar

  • 3 tablespoons olive oil, divided

  • ½ teaspoon finely grated lemon zest, plus more for serving

  • 1 teaspoon fresh lemon juice

  • 4 ounces ground lamb

  • Kosher salt

  • 8 large eggs

  • 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

  • ¼ cup crumbled feta

  • ¼ cup torn basil leaves

  • 1 tablespoon tarragon leaves

  • Mild red pepper flakes and more torn herbs (for serving)


  1. Preheat oven to 400° F. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Dollop with yogurt, sprinkle with red pepper, and top with lemon zest and herbs. Serve right out of skillet.