Frittatas are a wonderful addition to any breakfast table. Similar to a quiche, they are deliciously filling, and are delightful with just about any combination of mix-ins. This version blends zucchini, onion, and feta (with just a touch of mint) for a creamy dish you’ll want to make again and again.
Ingredients: For the frittata
Ingredients: For the yogurt
- Preheat the oven to 400°F.
- Heat the butter and oil in a cast-iron skillet over medium-high heat. Add the zucchini and scallions, and sauté until soft. Mix in the rice, mint, and dill, and season with half of the salt and pepper.
- In a separate bowl, whisk the eggs, cream, and remaining salt and pepper. Pour over the rice mixture, and cook without stirring for 3 minutes. Sprinkle the crumbled feta on top.
- Transfer the skillet to the oven, and bake for 12 to 15 minutes, until golden.
- In a small bowl, whisk together the yogurt, fennel pollen, and olive oil. Season with salt and pepper to taste. Cover, and refrigerate for 1 hour to allow the fennel pollen to release its flavor and aroma. Yogurt will keep for 3 days in the refrigerator.
- Serve frittata with fennel pollen yogurt.
This featured recipe has been adapted from the cookbook Sunday Suppers: Recipes and Gatherings by Karen Mordechai (© Clarkson Potter, 2014). For more delicious dishes, pick up your own copy of Sunday Suppers: Recipes + Gatherings on Amazon.com.