Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Zucchini, Tomato & Rice Frittata
This hearty Italian-style omelet combines fluffy eggs with tender zucchini slices, juicy tomatoes, and cooked white rice. The addition of rice gives the frittata a unique, satisfying texture and makes it a complete, one-pan meal. It is perfect for using up leftovers and serves beautifully for brunch, lunch, or a light dinner.
This hearty Italian-style omelet combines fluffy eggs with tender zucchini slices, juicy tomatoes, and cooked white rice. The addition of rice gives the frittata a unique, satisfying texture and makes it a complete, one-pan meal. It is perfect for using up leftovers and serves beautifully for brunch, lunch, or a light dinner.
Ingredients
- 2 piece(s) Eggs
- 115 g Zucchini
- 60 g Tomato
- 28 oz Feta, reduced fat
- 28 cup Brown Rice
- 100 ml Water
- 14 tbsp Olive Oil
- 5 tbsp Fresh Basil
- 1/4 tsp Salt and Pepper
Instructions
- In a small pot, bring the rice and water to a boil and let simmer for approx. 20 minutes until the rice is fully cooked.
- Grease a cake pan or casserole dish with 1 teaspoon of olive oil.
- Chop the tomato into small pieces and finely grate the zucchini with a grater.
- Put both in a pan and cook on medium heat for approx. 3 minutes.
- Put the zucchini mix and rice together in the casserole dish. Crumble the feta by hand and sprinkle over the top along with the basil.
- Beat the eggs with a whisk in a small bowl with some water and salt and pepper and also pour into the casserole dish.
- Place on the middle rack of the oven and bake at 180°C / 360°F for approx. 20 minutes.
Storage and Meal Prep Tips
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