This vibrant, nutritious fritatta from Manhattan Mediterranean bistro Shoo Shoo is a great way to get greens into your brunch, or just to use up whatever spare herbs you have in your fridge. You can make it with whatever greens you have on hand, but make sure to keep the ratio at about 70 percent herbs and 30 percent eggs.
How to Make It
Preheat the oven to 400 degrees. Chop all herbs and spinach, and place them into bowl. Mix with salt, kneading the herbs until they release their juices. Using your hands or a strainer, strain juice from herbs and set aside.
In another bowl, whisk the milk and eggs together. Add the strained herbs to the milk and egg mixture and mix.
Oil a large pan and pour the herb and egg mixture into it. Place on the stove on low heat for about three minutes, and then transfer into the oven. Cook until the frittata sets, about 15 to 18 minutes.
While the frittata is in the oven, combine labne, reserved herb juice, chili flakes, and mint.
Once the frittata is set, take it out of the oven and let it rest five minutes. Serve over Herb Labne.