Rice Frittata

The rice frittata is a simple and tasty dish, excellent for using up leftover rice. Here’s how to prepare it:

Ingredients

• 200 g of already cooked rice (better if it’s leftover from the day before)
• 4 eggs
• 50 g of grated Parmesan cheese
• Salt, as needed
• Pepper, as needed
• Extra virgin olive oil, as needed
• (Optional) chopped parsley or other aromatic herbs to taste
• (Optional) diced mozzarella or other cheeses to taste

Preparation

1. In a large bowl, beat the eggs with a whisk or fork. Add the grated Parmesan, a pinch of salt, pepper, and, if you like, the chopped parsley or other aromatic herbs. Mix well to blend the ingredients.
2. Add the cooked rice to the egg mixture and mix well so that the rice is completely covered by the egg mix.
3. If you opted to add diced mozzarella or other cheese, incorporate it at this point.
4. Heat some oil in a non-stick pan and pour in the rice and egg mixture. Cook over medium-low heat.
5. Once the bottom of the frittata is golden brown, with the help of a plate, flip it to the other side. If you are not confident flipping it using a plate, you can finish cooking it by covering the pan with a lid and allowing the egg to set with the steam.
6. Once the other side is golden brown and the frittata is well cooked, you can transfer it to a serving plate.

The rice frittata is a very versatile dish that can be flavored in different ways, for instance, by adding vegetables such as diced zucchini or bell peppers. In Italy, the frittata is often accompanied by simple sides like salad or grilled vegetables.

Curiosity

The rice frittata can be enjoyed both hot and cold and, thanks to its compact texture, is perfect for being included in a sandwich for a picnic or a quick meal on the go. In some Italian regions, it is specially prepared during the Easter period with the addition of typical ingredients like asparagus or artichokes.