INGREDIENTS
12 large eggs
1/4 cup full-fat greek yogurt or labaneh
1/4 cup whole milk
1 tsp kosher salt, plus more to taste
1⁄2 tsp freshly grated black pepper, plus more to taste
4 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 medium leek, ends trimmed, dark green leaves removed, halved vertically and rinsed then sliced into 1/2-inch-thick rings
1 bunch asparagus, base peeled, cut into 12-inch pieces
1 medium garlic clove, grated
1 cup crumbled sheep's milk feta
2 tbsp za'atar
fresh dill, for garnish
DIRECTIONS
Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, yogurt, milk, salt, and pepper. Set aside. Heat 2 tablespoons of the olive oil and the butter in a large ovenproof skillet over medium heat. When the butter has melted and is beginning to foam, add the leek and season with a pinch of salt and pepper. Sauté, stirring occasionally, until translucent, about four minutes. Add the asparagus and garlic with another pinch of salt and pepper. Sauté just until the asparagus softens slightly, about three minutes. Pour in the egg mixture and give the pan a good shake to mix in the asparagus. Sprinkle the feta evenly over the pan and cook until the edges are just set, about two minutes. Carefully transfer the pan to the oven and bake for ten to fifteen minutes, until the middle is just set. While the frittata bakes, mix together the remaining two tablespoons olive oil with the za'atar. Drizzle the za'atar oil over the finished frittata and serve immediately, sprinkled with fresh dill.
