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 ... Continue reading →
Provided by Lisa Codina
Number Of Ingredients 1
Steps:
- 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.
PARMESAN RICE
Reader Lisa Saffian of Burbank, California, shared this recipe for flavorful rice that pairs perfectly with Sage Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 5
Steps:
- In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
- Add butter, Parmesan, and parsley; fluff gently with a fork.
Nutrition Facts : Calories 237 g, Fat 7 g, Protein 3 g
PATTY PAN FRITTATA
I had a beautiful patty pan squash sitting on my counter and was wondering what to do with it that was new and yummy for my family. I hadn't made breakfast yet so a summer squash frittata seemed in order! Similar to zucchini, patty pan squash leant itself well to my basic frittata recipe. Serve with your favorite brunch sides or on their own. You can also chill and serve cold within 24 hours.
Provided by jazzbrat
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.
- Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.
- Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.
- Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.
- Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.
- Remove from the oven. Let cool slightly and top with scallion greens.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 3 g, Cholesterol 214.6 mg, Fat 16.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 381.1 mg, Sugar 1.4 g
SPINACH RICE FRITTATA
A good choice for breakfast or brunch. This recipe must be planned ahead as the brown rice needs to be cooked before adding to the recipe.
Provided by Lvs2Cook
Categories Breakfast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
- Remove from heat and reserve.
- In a medium bowl, lightly beat the eggs.
- Add the milk and seasonings and combine well.
- Add the rice, spinach, Parmesan and onion mixture and combine well.
- Transfer to the prepared dish and sprinkle with mozzarella cheese.
- Bake for 1 hour until heated through and golden on top.
Nutrition Facts : Calories 524.3, Fat 25.6, SaturatedFat 13.2, Cholesterol 226.7, Sodium 664.1, Carbohydrate 43.7, Fiber 3.5, Sugar 1.9, Protein 29.4
SPINACH FRITTATA WITH PARMESAN CHEESE
Make and share this Spinach Frittata With Parmesan Cheese recipe from Food.com.
Provided by Oolala
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oils in an omelette pan that is ovenproof. Add the onion and cook until clear and tender.
- In a bowl, combine the eggs with half of the cheese, the oregano, pepper and spinach and mix well.
- Pour this egg mixture into the skillet with the onion and cook over very low heat until the edges are lightly browned.
- Sprinkle the remaining cheese over the top and place under the broiler until the cheese is lightly browned.
- To serve, cut into wedges.
Nutrition Facts : Calories 104.9, Fat 7.8, SaturatedFat 2.5, Cholesterol 164.1, Sodium 154.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.5, Protein 7.4
BAKED RICE FRITTATA
Steps:
- Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
- Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
- Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
- In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
- Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
- When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.
PARMESAN HAM FRITTATA
This egg dish is true to my Italian heritage. Italians make frittatas with many combinations of ingredients. I'm a creative cook, so I came up with this simple recipe based on how I remember my grandma making this dish. Even at that, I'm not sure I make it the same each time. -T. Lentini, Rogue River, Oregon
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a 6-in. broiler-proof skillet, saute the onion, green pepper and garlic in oil. Reduce heat to medium. In a bowl, beat eggs, salt and pepper. Add egg mixture and ham to vegetables. , As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are nearly set, sprinkle with cheese. Broil 4-5 in. from the heat for 1-2 minutes or until eggs are completely set.
Nutrition Facts : Calories 388 calories, Fat 30g fat (8g saturated fat), Cholesterol 451mg cholesterol, Sodium 761mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
CHEESY RICE AND ZUCCHINI FRITTATA
To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.
Provided by Christine Bauer
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
- Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
- Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g
PARMESAN RICE FRITTATA
Got some leftover rice? This easy-to-make frittata made with Parmesan and shredded Cheddar is a refreshing departure from potatoes.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients until blended.
- Heat oil in medium skillet on medium heat. Add rice mixture, pressing evenly to cover bottom of skillet. Cook 5 min. or until golden brown. Slide spatula underneath rice; tip skillet to loosen and gently slide onto plate. Invert skillet over rice on plate; using plate, flip over to cook other side. Cook 5 min. or until golden brown.
- Place on serving plate; top with peppers and parsley. Cut into wedges to serve.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 190 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 0 g, Protein 10 g
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