- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutrition facts (per portion)
- Serving Size: 1/6 frittata
A delicious frittata, a puffed, open-faced omelet, is loaded with tasty bits of vegetables, meats and grains. This recipe ups the ante by adding rice. Use any cooked rice and serve warm or at room temperature.
- Beat the ingredients together in a bowl; cover and refrigerate.
- For each frittata, heat 2 Tbsp. oil in a 14-inch non-stick skillet with an oven-proof handle over medium heat. Add 1 cup onion, 1 cup bell pepper and 1-1/2 cups sliced mushrooms and sauté until tender. Stir in 3 cups of the rice and heat through. Pour in 3-3/4 cups of the egg mixture and cook lifting the sautéed ingredients so that the egg runs underneath. As the egg on the bottom sets keep lifting to allow raw egg to run underneath, until the egg is about 2/3 set. Scatter the tomatoes and cheese over top. Place the pan under a broiler until the top of the egg is puffed, browned and set. Cut each frittata into 6 wedges. Each frittata serves 6.