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

2016-10-14
: 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 …

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Leftover Rice Frittata
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Ingredients
    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
Directions

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

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