Rice Frittata

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


  • 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


  • 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
  • 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



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