Rice And Vegetable Frittata
If you are feeling the pinch of our current economy, making the most of leftovers is a good way to stretch a dollar.
This dish is great for preparing extra rice, pasta or potatoes. And it's tasty, too!
Watch a video of this dish being prepared.
This dish is great for preparing extra rice, pasta or potatoes. And it's tasty, too!
Watch a video of this dish being prepared.
Ingredients
- 4 eggs
- 1/2 cup milk
- 1/2 cup half and half
- 1/2 cup cream (Optional)
- 1 cup rice, cooked (Optional)
- 1 cup pasta, cooked
- 1 cup potatoes, sliced, cooked (Optional)
- 1/2 tsp. herbs, dried (Optional)
- pinch cayenne pepper
- 1/2 tsp. salt
- black peper to taste
- 1/4 cup parmesan cheese
- 1/4 cup cheese
- 1/2 cup leftover vegetables, cooked
- 1/2 cup meat, diced
- 2 tbsp. extra virgin olive oil
Instructions
Preheat the broiler to high heat.In a medium mixing bowl, whisk the eggs with the milk. Add the herbs, caynenne, salt, pepper and parmesan cheese.
Whisk to combine.
Heat a small non-stick skillet over medium-high heat; add the oil.
Whisk the rice/pasta/potatoes, meat and vegetables into the egg mixture.
Pour the mixture into the hot oil and cook, moving the eggs from the outside into the center of the pan as they cook for 1 minute.
Reduce the heat to medium-low and cook until the mixture is mostly set.
Place under the broiler and cook until puffed and golden brown.
Slide from the pan onto a serving plate. Cut into wedges and serve with a salad or fruit.
Notes
Recipe provided by The Viking Cooking School.
Time to prepare: 35 minutes.
Serves 4.
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