Prep the vegetables

• Chop the shallot, garlic and all the leftover vegetables into bite-sized pieces.
• Keep the spinach aside for later.

Sauté the aromatics and vegetables

• Heat the olive oil in a frying pan and add the shallot and garlic.
• Add the chopped vegetables and cook until slightly softened.

Season the filling

• Season with smoked paprika, cumin, harissa and salt.
• Stir in the tzatziki dip and the spinach until the spinach wilts.

Add the eggs and feta

• Beat the eggs in a bowl and pour them over the vegetables.
• Scatter the crumbled feta on top.

Bake the frittata

• Transfer the pan to the oven and bake until set and golden.
• Let it cool slightly before slicing.

Serve

• Slice the frittata and serve with a spoonful of harissa.