I 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.
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
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