Rice Frittata
A frittata made with cooked rice, mozzarella, grated cheese and spices. Perfect for using up leftover rice. Golden outside, creamy inside.
- 7 eggs
- 50 g (1.75 oz) grated cheese
- 1 piece shredded mozzarella
- 2 cups cooked white rice
- Thyme, oregano and pepper, to taste
- Oil for frying
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1
Beat the eggs
In a large bowl, beat the 7 eggs until well combined.
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2
Add the cheeses
Add the grated cheese and shredded mozzarella. Stir well.
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3
Add the rice
Add the 2 cups of cooked rice. Mix everything together.
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4
Season it
Add thyme, oregano and pepper. Stir to incorporate the spices.
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5
Start cooking
Heat a large skillet over medium-high heat with enough oil to cover the bottom. Pour in the mixture, cover, and lower the heat to a minimum.
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6
Cook and loosen
Cook for 5 min. Shake it with a spatula so it doesn't stick. 5 more min.
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7
Flip it
Once golden, place a plate over the skillet, flip the frittata onto the plate, and cook 5 more min on the other side.
- Perfect for using up leftover rice from the day before.
- The rice needs to be well cooked and cold so it doesn't release moisture.
- Keeping it covered at the start helps the inside cook without burning.