In a large pot, pour the brown rice and add enough water to cook it. I cook the brown rice by placing it in the water immediately, without waiting for it to boil, as is usually done. This way, the cooking times (as indicated on the packages) are shortened.

When the water with the rice comes to a boil, add salt and continue cooking, tasting after about ten minutes to check the texture. The rice should be drained al dente (please) and transferred to a large bowl.

Let’s take care of the zucchini. Remove the waste parts, wash them, and grate them on the larger holes of a grater (or finely chop them with a knife).

Grate the cheese in the same way (grana, mozzarella, provolone, emmental, and so on, depending on what you have at home).

When the rice is warm, add the grated zucchini and cheese, the eggs, another pinch of salt, the pepper, and mix very well to distribute the frittata seasoning evenly.

In a large pan, pour a tablespoon of oil and let it heat. When it is sufficiently hot, pour the mixture, level it well, and let it cook on a medium flame for the first 5 minutes.

Then, lower the flame and continue cooking, with a lid, but leaving a small crack between the lid and the pan, and cook until you realize that the top is firm, it’s no longer soft or liquid, that there is no oil left in the pan that could burn you, allowing you to turn the frittata over safely.

Take a plate that fits perfectly inside the pan and oil it slightly, so the frittata can slide back into the pan easily, without breaking.

Turn off the flame, place the plate inside the pan, over the frittata, and, using oven mitts, flip the pan onto the plate, allowing the frittata to slide off.

The side that was on the bottom of the pan, which should be golden and well-cooked, should be facing up.

Put the pan back on the stove and slide the frittata back into the pan. The side that was on top before will now be at the bottom of the pan. Turn on the burner again and let the frittata finish cooking, becoming golden and crispy evenly.

Check the browning of the bottom of the rice and zucchini frittata by lifting it with a wooden spatula. If it is well cooked, turn off the stove and let it cool for 10 minutes, then you can transfer it to a serving plate, accompanying it, as we did, with a rich salad of tomatoes and lettuce or iceberg salad. It is even better the next day, I assure you.

Additional idea. If you want to bake it, bake it in the middle rack at 392°F for about 20 minutes, in a preheated ventilated oven, with top and bottom heat simultaneously. For other types of ovens, after 20 minutes, simply turn on the grill and brown the brown rice and zucchini frittata for about 5 minutes.

Bon appetit