Za'atar Eggs & Labneh

• Eggs(8)
• Labneh(180 g)
• Cherry Tomatoes(250 g)
• Baby Spinach(100 g)
• Red Onion(1)
• Olive oil(2 tbsp)
• Za'atar(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Fresh mint(10 g)optional
• Pita(4)

Method

1. 1

   Preheat the oven to 220°C. Thinly slice {Red Onion}, halve {Cherry Tomatoes}, roughly chop {Fresh mint}, and zest and cut {Lemon} into wedges.

   ~10 min

2. 2

   Crack {Eggs} into a bowl and whisk with {Za'atar}, {Salt}, {Black pepper}, and half the lemon zest from {Lemon}.

3. 3

   Heat {Olive oil} in an ovenproof skillet over medium heat. Cook {Red Onion} and {Cherry Tomatoes} for 5 minutes until softened and glossy, then stir in {Baby Spinach} for 1 minute to wilt.

   ~6 min

4. 4

   Pour in the egg mixture and cook for 2 minutes until the edges begin to set. Transfer to the oven and bake for 10 minutes until puffed and just set in the center. Warm {Pita Bread} in the oven for the last 2 minutes.

   ~12 min

5. 5

   Spread {Labneh} over the warm frittata, then top with {Fresh mint}, the remaining lemon zest from {Lemon}, and a squeeze of lemon juice. Serve with the warm {Pita Bread} on the side.