Rice 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!

Servings: 4


4 eggs

1/2 cup milk, half-and-half, or cream

1 cup cooked rice, cooked pasta or cooked sliced potatoes

1/2 tsp. dried herbs of choice or 2 tbs. fresh

Pinch of cayenne pepper

1/2 tsp. salt

Pepper, to taste

1/4 cup Parmesan cheese

1/4 cup cheese of choice, such as Swiss, shredded cheddar blends or even cottage cheese

1/2 cup cooked leftover vegetables such as tomato, onion, broccoli, asparagus, roasted peppers and mushrooms or 1/2 cup mixed frozen vegetables

1/2 cup diced meat of choice, such as ham, sausage, prosciutto or bacon

2 tbs. 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.

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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