Frittata
Description
This classic American-style frittata is the ultimate comfort food, combining creamy eggs with fluffy rice, fresh tomatoes, and a kick of heat from green chilies. Its a versatile dish that transforms simple pantry staples into a satisfying meal thats just as delicious for brunch as it is for a quick weeknight dinner. The addition of melted cheddar cheese adds a rich, savory depth that ties all the flavors together beautifully. Whether you cook it on the stovetop for a crispy bottom or finish it in the oven for an even bake, this recipe is forgiving and flexible. Its an excellent way to use up leftover cooked rice and create a protein-packed, vegetarian-friendly dish that feels indulgent without being overly complicated.Ingredients
Directions
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Preheat oven to 375F (190C) if using the conventional oven method.
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Melt butter in a 10-inch oven-safe skillet over medium-high heat. Add chopped onions and cook until tender, about 3-5 minutes.
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In a large bowl, whisk together beaten eggs, milk, salt, and hot pepper sauce until well combined.
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Stir the cooked rice, chopped tomato, green chilies, and half of the shredded cheddar cheese into the egg mixture.
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Pour the egg and rice mixture into the skillet with the cooked onions, spreading evenly.
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Reduce heat to medium-low. Cover and cook on the stovetop until the top is almost set but still slightly jiggly in the center, about 12 to 15 minutes.
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Sprinkle remaining cheddar cheese over the top.
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Transfer skillet to the preheated oven and bake for 5-7 minutes, or until the center is fully set and cheese is melted.
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Remove from oven and let stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 631.4kcal
- % Daily Value *
- Total Fat 36.5g57%
- Saturated Fat 22.2g111%
- Cholesterol 97.6mg33%
- Sodium 4337.3mg181%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 3.3g14%
- Sugars 6.3g
- Protein 30.7g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or a toaster oven.
Variations: Feel free to swap the rice for other leftovers like roasted vegetables, spinach, or diced ham. You can also use different cheeses like Monterey Jack or Swiss.
Stovetop Only: If you do not have an oven-safe skillet, cook the frittata entirely on the stovetop over low heat, covered, until set. You may need to flip it carefully onto a plate and slide it back in to cook the other side, though this is tricky with rice mixtures.
Ingredient Prep: Ensure your cooked rice is cooled slightly before adding to the eggs to prevent premature cooking.
