Vegetarian Rice Frittata
Quick and easy mid-week dinner? Tasty and transportable lunch? Breakfast on the go? This super-simple recipe can be all of these. And it can be frozen for up to three months so you can make a couple of batches and pop in the freezer ready to defrost and eat whenever you need.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 8 eggs, lightly whisked
- 1 cup cooked white long-grain rice
- 1 red capsicum, finely chopped
- 1 cup zucchini, finely diced
- 1/3 cup pitted black olives, chopped
- 150 g feta, crumbled
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp basil, chopped
- Pinch of salt
- ½ tsp freshly ground black pepper
How do I make it?
- Preheat oven to 180C. Line base and sides of a 16 x 26-centimetre slice pan with baking paper.
- Add eggs, rice, capsicum, zucchini, olives, feta, parsley and basil to a large bowl and stir to combine. Season with salt and pepper and stir again.
- Pour mixture into prepared pan and bake for 25-30 minutes or until set and golden in colour. Remove from oven and set aside for 5 minutes, before slicing.
