- 1 teaspoon extra-virgin olive oil, or as needed
- 6 eggs
- 1/2 cup milk
- 1 1/2 teaspoons chopped fresh basil
- 1 1/2 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons chopped fresh mint
- 1 1/2 teaspoons chopped fresh thyme
- salt and ground black pepper to taste
- 1 teaspoon honey
- 1 lemon, zested
- 1 (5.3 ounce) container plain Greek yogurt
- 5 ounces Scamorza cheese, grated
- 3 tablespoons grated Parmesan-Pecorino-Romano cheese
- Preheat oven to 400 degrees F (200 degrees C). Grease a round baking dish with olive oil and line with parchment paper.
- Beat eggs in a bowl until frothy; add milk, basil, rosemary, mint, thyme, salt, and pepper and mix well. Mix honey and lemon zest into Greek yogurt. Stir yogurt mixture and Scamorza cheese into eggs. Pour egg mixture into the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until set in the center, about 15 minutes.