Frittata di Riso is a classic Italian dish perfect for using leftover rice. It's easy to make and can be served for breakfast, lunch, or dinner. This recipe includes onions, bell peppers, and cheese, but you can add your favourite vegetables or herbs to make it your own.
Recommended wine: Pond Paddock Zarathustra Sauvignon Blanc
1 tablespoon olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cups cooked rice
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened about 5 minutes.
2. Add the cooked rice to the skillet and stir until heated.
3. Whisk together the eggs and parmesan cheese in a separate bowl. Season with salt and pepper to taste.
4. Pour the egg mixture over the rice and vegetables in the skillet. Use a spatula to distribute the mixture evenly.
5. Reduce the heat to low and cover the skillet with a lid. Cook for 15-20 minutes or until the frittata is set and the top is golden brown.
6. Remove the skillet from the heat and let it sit for a few minutes to cool and set. Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
7. Cut the frittata into wedges and serve warm or at room temperature.
Be sure to use leftover rice that has been refrigerated for at least a few hours or overnight. Freshly cooked rice can be too moist and will not hold together as well in the frittata.
Feel free to add any vegetables or herbs to this recipe. Spinach, mushrooms, or fresh herbs like parsley or basil would all be delicious additions.
Use a non-stick skillet to prevent the frittata from sticking to the pan.
Nutritional info per serving: