¼ teaspoon ground cinnamon or smoked paprika (optional)
½ teaspoon sea salt (adjust to taste)
2 tablespoons extra-virgin olive oil
6 eggs
½ cup milk
3 oz goat cheese (chèvre) or labneh, for topping
aleppo pepper flakes, for garnish
lemon zest and sumac, for garnish
Ingredients
Preheat the oven to 350°F (175°C). Lightly grease an 8- or 9-inch oven-safe skillet or baking dish with olive oil.
Prepare the herbs by chopping parsley, dill (or basil), cilantro, mint, and chives. Set aside.
Whisk the eggs in a large bowl. Add milk, salt, cumin, coriander, sumac, and cinnamon or smoked paprika (if using). Whisk until well combined.
Stir in the herbs and lemon zest, mixing gently.
Heat the olive oil in the skillet over medium heat. Pour the egg mixture into the pan and let it cook undisturbed for about 2-3 minutes until the edges begin to set.
Transfer to the oven and bake for 15-20 minutes, or until the center is just set and slightly puffed.
Let it rest for a few minutes before slicing. Top with chèvre or labneh, a sprinkle of sumac, more lemon zest, and chili flakes.
Serve warm or at room temperature with fresh bread, salad, or yogurt on the side.
