Frittata of Rice, Baby Zucchini & Feta + Fennel Pollen Yogurt

All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers

Frittata of Rice, Baby Zucchini & Feta
served with fennel pollen yogurt

1 cup cooked white rice
2 tbl butter
2 tbl olive oil
10 baby zucchini, sliced length wise
4 scallion, sliced
1/2 bunch of chopped mint
2 tbl of chopped dill
6 eggs
1/4 cup of heavy cream
3/4 tsp salt
1/4 tsp pepper
3/4 cup feta

Preheat oven to 400 degrees.
In a cast iron skillet saute zucchini and scallion in butter and oil until soft. Mix in the rice and herbs.
Whisk eggs, cream, salt and pepper. Pour over rice mixture. Cook without stirring for 3 minutes. Add crumbled feta on top.
Transfer into oven, bake 12 minutes.

Fennel Pollen Yogurt
1 cups Greek yogurt
2 pinches of fennel pollen
2 tbl olive oil

Combine all the ingredients and salt and pepper to taste. Cover and refrigerate for an hour to allow the fennel pollen to release its flavor and aroma.