A frittata is basically a quiche minus the crust, and losing the crust turns the dish from a fussy brunch item to an any-night dinner. The frozen peas in here should be a staple in your freezer, not just for icing your spinning or skateboarding injuries, but for adding to recipes that could use a little more green stuff.
Sumac is a spice—technically a fruit if you’re going on Jeopardy any time soon, but for all intents and purposes, a spice—from the Middle East that adds complex brightness to anything and everything. If there’s no sign of it at the grocery store, you should be able to find it at a specialty spice shop online. Just don’t skip it; we promise it’s worth finding.
12 eggs, lightly beaten
4 ounces feta cheese, crumbled
1 cup frozen peas, defrosted
½ cup Greek yogurt
⅓ cup roughly chopped fresh dill
2 tablespoons finely chopped fresh mint
1½ teaspoons kosher salt
Freshly ground black pepper
Sumac, for serving
Heat the oven to 425°F. In a large bowl, whisk the eggs with the feta, peas, yogurt, dill, mint, salt, and pepper. Transfer to a 10-inch nonstick oven-safe skillet and bake until the eggs have puffed and are golden brown, 35 minutes. Cool slightly.
To remove from the skillet, slide a rubber spatula between the frittata and the skillet. Put a cutting board on top of the skillet and carefully flip it over. Sprinkle with the sumac and cut into wedges to serve.
Alternatively, serve it directly out of the skillet (just be sure it has cooled enough to touch).
Reprinted with permission from MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends by the Editors of MUNCHIES, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.
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