May 10, 2012

In the kitchen

{Frittata of rice, baby zucchini and feta cheese}

The frittata is a seasonal favorite of mine.  Fresh eggs, herbs and cheese, and tossed rice or pasta, need I say more?  It's one of those dishes you can make your own, with any favorite vegetable or cheese. For this one the recipe is simple.
+ Photography by Karen Mordechai
Recipe Courtesy Food Styling of Camille Becerra for Sunday Suppers

Frittata of Rice, Baby Zucchini & Feta (adapted from Sunday Suppers)
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

* you can substitute zucchini for fresh seasonal asparagus, which is what I did!

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.

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