The best frittatas are made slowly, on the stovetop, with steam doing the work. Covered with a lid, the eggs set without browning — turning custardy instead of spongy. This one holds late-summer zucchini, spoonfuls of soft goat cheese, and torn basil. Chili oil goes on at the end to cut through the richness.
The only real precision lies in knowing when to stop. Pull it when the edges are set but the center still wobbles — that’s the moment it holds together without losing its softness.
Serve it warm or room temperature, with a green salad and good bread.
Chilled Carrot and Yogurt Mezze with Cumin Oil
Serves 4
INGREDIENTS
8 large eggs
100 ml heavy cream (plain or infused; see below)
1 medium zucchini, thinly sliced into half moons
2 spring onions, thinly sliced (white and light green parts)
100 g soft goat cheese or ricotta
Zest of 1 lemon + 1 tsp lemon juice
Small bunch of basil, torn
2 tbsp olive oil
Salt and freshly ground black pepper
Garnish:
chili oil, more lemon zest, flaky sea salt
METHOD
Infused Cream
Gently heat 100 ml heavy cream with 1 crushed garlic clove and 2 thyme sprigs. Bring just to a simmer, then remove from heat. Let steep 5–10 minutes, strain, and cool. Use plain cream if short on time.
Quick Chili Oil (keeps 5–7 days in the fridge)
Heat 60 ml olive or grapeseed oil until shimmering. Remove from heat and stir in 1 tsp Aleppo pepper or pul biber, ½ tsp smoked paprika, and a pinch of salt. Let steep for 5 minutes. Use as is or strain for a clear oil.
Mash goat cheese with lemon zest and juice in a small bowl.
Whisk the eggs with cream, salt, and pepper until smooth. For a silkier texture, strain through a fine sieve.
Warm butter and olive oil in a 22–24 cm nonstick skillet over medium heat. Sauté spring onions for 1 minute. Add zucchini and a pinch of salt. Cook 5–6 minutes until golden and just tender.
Lower heat to a minimum. Pour in the egg mixture and stir gently for 30 seconds to distribute. Spoon in the goat cheese in small mounds.
Cover the pan with a lid or tray. Cook slowly on low heat for 8–10 minutes. The lid traps steam, creating a soft, custardy set that mimics a low oven.
Look for a matte surface, set edges, and a center that still wobbles gently. Remove from heat, uncover, and rest for 3–5 minutes. Scatter with basil and drizzle with chili oil and flaky salt.
Serve warm or at room temperature with a crisp salad. Leftovers make an excellent sandwich filling.
Afiyet olsun!
Kitchen Notes
If you’re having people over for breakfast, most of this can be done ahead: infuse the cream, make the chili oil, slice the veg, mash the cheese. When it’s time to cook, it’s really just bringing everything together — ten minutes on the pan and you’re done.