Persian Vegetarian Breakfast Delight: Herbed Veggie Frittata with Persian Rice Pilaf and Mint Yogurt Sauce

Allergens

Dairy (Yogurt) - Eggs

Ingredients

• 1 cup Persian Rice (or Basmati Rice)
• 2 cups Water
• 1/4 cup Vegetable Oil
• 1/2 cup Onion, finely chopped
• 1/2 cup Tomato, diced
• 1/2 cup Red Bell Pepper, diced
• 1/2 cup Zucchini, diced
• 1/4 cup Fresh Dill, chopped
• 1/4 cup Fresh Parsley, chopped
• 6 Large Eggs
• Salt and Pepper, to taste
• 1 cup Greek Yogurt
• 1/4 cup Mint Leaves, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Feta Cheese, crumbled (optional)

Instructions

1. Begin by preparing the Persian Rice Pilaf: In a medium saucepan, bring water to a boil and add the rice. Reduce heat to low, cover, and cook for about 18 minutes or until tender but still slightly firm. Drain any excess water and set aside. While the rice is cooking, preheat oven to 350°F (175°C). In a large skillet, heat half of the vegetable oil over medium heat. Add onion and sauté until translucent. Stir in tomato, red bell pepper, zucchini, dill, and parsley, and cook for 5 7 minutes or until vegetables are tender. Season with salt and pepper to taste, then remove from heat. In a large bowl, whisk together eggs, salt, and pepper. Stir in the cooked vegetable mixture and crumbled feta cheese (if using). Pour into a greased oven safe skillet or dish. Bake for 25 30 minutes or until a knife inserted in the center comes out clean. Remove from oven and let cool slightly. In a small bowl, mix together Greek yogurt, mint leaves, and minced garlic. Season with salt and pepper to taste. To plate, place a generous portion of the rice pilaf on each of two plates, followed by a slice of the herbed veggie frittata. Drizzle the minty yogurt sauce over the top and serve immediately.

Chef’s Insight

To enhance the aroma, add a pinch of saffron threads to the rice while cooking or use it as a garnish on top of the frittata.

Notes

Be sure to allow the frittata to cool slightly before cutting, to prevent it from falling apart when serving.