I’m getting pretty good with these frittatas. This rice frittata uses eggs, milk, cheese, and rice with some tomato, green sauce, and spices. Each serving has the equivalent of 1 egg, 1/4 cup milk, 1/2 cup rice, 1/4 cheese. The dish tastes good hot from the oven or cool from the refrigerator.
- Serves: 4
- Time to prepare: 15 minutes
- Time to cook: 1 hour
Ingredients:
- 1 package (2 cups) Uncle Ben’s microwave rice (any type; I used whole grain this time)
- 4 eggs
- 1 cup dairy (I used greek yogurt, you can use milk)
- 1 cup shredded cheese (whatever you like)
- 1/2 cup green sauce
(My version has chiles, tomatillos, onion, and garlic) - 1 tomato chopped
- 2 teaspoons spices (I like Middle-Eastern and Indian flavors so this time I used Ras En Hanout, a blend from Oaktown Spice Shop that had paprika, cumin, ginger, cinnamon, cassia, turmeric, allspice, nutmeg, and cayenne)
- pepper
Directions:
- Preheat oven to 325.
- Cook the rice in the microwave for 90 seconds
- Beat the 4 eggs in a large bowl
- Beat in the dairy
- Stir in the cheese
- Add the green sauce
- Add the chopped tomato
- Add the spices
- Stir in the rice
- Spray pan (about 9×9 inches) with oil
- Pour bowl into pan
- Sprinkle on pepper
- Bake for 60 minutes
