1 Tbs unsalted butter
1 small shallot, minced
8 large eggs
1/3 cup siggi’s Plain 0% Skyr
salt & pepper to taste
1/2 cup frozen peas, thawed
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
2 oz feta cheese, crumbled
Reserve a bit of herbs and feta cheese for garnish.
Preheat the oven to 400°F.
In a cast iron pan (or any ovenproof pan) over mediumlow heat, melt butter and cook shallot until soft, about 2-3 minutes.
In a medium bowl, whisk the eggs with siggi’s yogurt until well combined, season with salt and pepper. Stir in the peas, herbs and feta cheese.
Pour the egg mixture into the hot pan and stir frequently until the eggs just begin to cook, but are still loose, about 5 minutes. Place the pan into the oven and bake until the frittata is set but the center is still a bit soft, about 5 minutes.
Top with additional herbs and feta cheese and enjoy.