Rice, Zucchini, and Feta Frittata with Fennel Pollen Yogurt


Ingredients for the frittata
2 tablespoons unsalted butter
2 tablespoons olive oil
10 baby zucchini, sliced lengthwise
4 scallions, sliced
1 cup cooked white rice
½ cup chopped fresh mint
2 tablespoons chopped fresh dill
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
6 eggs
¼ cup heavy cream
¾ cup crumbled feta cheese

Ingredients for the yogurt
1 cup plain Greek yogurt
2 pinches fennel pollen
2 tablespoons olive oil
Salt and freshly ground
black pepper to taste

Step 1: 
Preheat the oven to 400°F.

Step 2: 
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.

Step 3: 
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.

Step 4: 
Transfer the skillet to the oven, and bake for 12 to 15 minutes, until golden.

Step 5: 
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.

Step 6: 
Serve frittata with fennel pollen yogurt.