Zucchini-Rice Frittata

three brown eggsI found this on Healthy Home Recipes the other day, and decided to make it with a few variations.  Definitely doable in less than 20 minutes, assuming the rice has already been cooked.

A frittata is a great way to use up leftover vegetables. I used brown rice, skipped the green chiles, and substituted red onion for green. You can use garlic powder instead of garlic salt. I skipped peeling the tomatoes. I mixed in two slices of cheese, without adding more to the top. We all liked it, even the ones who are not fond of rice.

Serves 6.


Ingredients (see comments above):

  • 2 cups cooked rice (measure rice after cooking)
  • 2 cups shredded or grated zucchini (about 1 pound)
  • 1/2 cup sliced green onions
  • 2 medium tomatoes, peeled and chopped
  • 1 4-ounce can green chiles, chopped
  • 1 1/2 teaspoons garlic salt
  • 8 eggs, slightly beaten
  • 1 1/2 cups grated Cheddar cheese (6 ounces), divided

Instructions:

Combine rice, zucchini, onions, tomatoes, chiles, salt, eggs and 1 cup cheese. Turn into buttered, shallow 2-quart casserole. Bake at 350 degrees 25 minutes or until knife inserted just off center comes out clean.

Remove from oven. Sprinkle with remaining 1/2 cup cheese; return to oven to melt cheese 2 to 3 minutes.

Photo credit: Epsos.de

Comments

  1. Great idea!

  2. Norma Ritter, IBCLC, RLC says:

    Good timing!
    I have some left over brown rice and veggies in the fridge and was wondering what to make for lunch. All I need to do is reduce the recipe by one fourth 🙂

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