Leftover Rice Frittata

Leftover Rice Frittata

This leftover rice frittata is a very simple, light-tasting, non-pretentious lunch that is flavourful and satisfying. It’s just rice. And eggs. And a ton of Parmesan cheese.

If you like simple flavours, and are looking for a different way to serve eggs for the family, this recipe is perfect! It comes together in about 10 minutes and is a fast weeknight dinner meal, perfect for packed lunches the following day.

Leftover Rice Frittata

Sundays in my home are usually reserved for weekly meal preps, which includes cooking up a week’s worth of grains like rice or quinoa, and legumes. Prepping these grains ahead of time allows me to quickly prepare weekly meals-and happens to enable my most recent obsession with rice bowls.

Combining a variety of healthy ingredients with a clean eating, gluten-free grain all in one bowl has become my ultimate comfort food. It’s the kind of meal you can enjoy while sitting on the couch and watching your favourite television program (which happens to be Quantico at the moment).

Enough about rice bowls. Let’s get back to the recipe…

Despite the fact that leftover rice is most often destined for rice bowls, I do prepare other rice-based family favourites, like risottoarancini and this hearty leftover rice frittata.

Since my kids aren’t keen on veggies at the moment, I decided to keep this frittata very simple by only adding some Parmesan cheese. The result was delicious however, as with any frittata, you can add any ingredient you prefer-fresh herbs, diced chicken, sautéed veggies, tofu, or additional cheeses like mozzarella, goat, or feta.

Leftover Rice Frittata

Whereas most frittatas are light and fluffy, this frittata is a bit denser, since the rice absorbs the eggs. It’s prepared with only a few simple ingredients-eggs, Parmesan cheese, and rice, yet it’s still light-tasting and flavourful. It also doesn’t hurt that it looks like a pizza-which means that kids (at least mine) will most likely give it a try before automatically rejecting it based on looks alone.

I served this with a fresh and simple salad made with dark greens, shredded carrots, scallions, and avocado. The kids particularly enjoyed their presentation-bite-size cubes of frittata served over a bed of homemade tomato sauce and another generous sprinkle of Parmesan cheese on top.

On a side note, if the family isn’t fond of rice, you can also prepare this frittata with leftover pasta. 

Leftover Rice Frittata

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Leftover Rice Frittata

: Serves 2-4
: 2 min
: 10 min

This leftover rice frittata is a very simple, light-tasting, non-pretentious lunch that is flavourful and satisfying. It’s just rice. And eggs. And a ton of Parmesan cheese. If you like simple flavours, and are looking for a different way to serve eggs for the family, this recipe is perfect! It comes together in about 10 minutes […]


Leftover Rice Frittata
    1 cup cooked arborio rice, or rice of choice
  • 1/3 cup Parmesan cheese
  • 4 tbs. extra virgin olive oil
  • 8 large organic eggs
  • 3-4 fresh basil leaves finely chopped (optional)
  • 1/2 tsp. cracked black pepper
  • 1/2 tsp. sea salt

Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs.

Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don’t stick to the side of the frying pan.

To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving.

This frittata keeps well in the fridge in an airtight container for up to 4 days.

Leftover Rice Frittata

26 thoughts on “Leftover Rice Frittata”

  • Aaron W. 2 years ago

    Came across this in a Google search. Honestly, this one of the best recipes I’ve ever made using leftover rice that wasn’t a fried rice variation. Tripling the batch, I was worried it wouldn’t cook all the way through. The rice rehydrated perfectly, with the eggs and olive rehydrating it aplenty. Perfect reuse of the rice, plus a wonderful way for us chicken-owners to get 24 eggs used up quickly. Highly recommend. Thank you!

    • Glad you loved it!! I think it’s such a great way to re-purpose rice! If you have plain leftover rice you could always do arancini as well 😉

  • This looks delicious!! I would have never thought of this…left over rice has an entirely new purpose 🙂

  • Farrah Less Gomez 7 years ago

    I’m asian and this recipe includes two of my main fav food. Rice and Eggs 🙂 I can see myself adding this to my daily diet, And I will be happy to share it with family and friends who also a Rice lover 🙂

  • Melody Pittman 7 years ago

    That is a pretty clever recipe and I’m sure I would love the faste of it. Nice that you gave so many options for substituting ingredients. I would enjoy it topped with a fruit based salsa and dollop of sour cream. 😉

  • Melissa Dixon 7 years ago

    This looks really good! I am always on the lookout for new recipes to try to make for the whole family. I think this one would be perfect and everyone would love it! Thanks for sharing!

  • Shirley Eliza Martinez 7 years ago

    ooh!!! I never knew what this was. I love eating rice with eggs so I’m sure I will absolutely love this!

  • Kristy 7 years ago

    This frittata sounds delicious! I often struggle with making the correct amount of rice, so we almost always end up with leftovers. This is the perfect way to give it new life and not wasting it.

  • Ooooh this looks so delicious and easy to make. Plus, since we always have rice, I think my son would love this twist 😀

  • Oh yum! I always have leftover rice…what a great way to use it up! This frittata looks delicious and simple to put together. Will have to file this one away for sure!

  • Cindy DG 7 years ago

    I love how doable this recipe is! I love simple and easy to make meals! I also love adding fresh herbs into my meals. The basil is calling to me YUMMMMM

  • Lisa Brower 7 years ago

    This looks delicious! I don’t eat rice much any more so I don’t know if I would go out of my way to make this, but if someone put it down in front of me at their house, then I would certainly give it a go! I bet it tastes great with a little hot sauce!

  • BOOYAH! I have never in my life made a frittata, but I always have leftover rice on hand. I think it might be time to try my hand at one. Your’s looks delicious, and I can’t say no to any recipe with eggs and cheese in it.

    • If you’ve never made one then my suggestion is to try this one first! The rice makes the frittata really dense, which makes it easier to work with, and flip!

  • Clara Myers 7 years ago

    This looks so tasty. I always have leftover rice so this will be a good way to use it. I can see myself eating it with a lot of different side dishes.

  • Can you believe that I have never made a frittata before? We usually enjoy them at brunch or holiday parties, and I happily sample them. I just have never tried it myself! I will need to try your version with rice!

  • I’ve made quiche with a rice crust before, but I’ve never thought to incorporate the rice into a frittata. What an awesome idea! This is totally going on my “to try” short list. Thanks for a great idea 🙂

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