The cabbage risotto frittata is born from the recycling of leftover risotto, which I wanted to use in a new preparation.

This frittata wants to give you an idea to reuse any type of leftover risotto.

I even made it with simple white rice leftover from the day before.

I enriched the dish with eggs, good fresh ricotta and parmesan, believe me, the frittata melts in your mouth!

Below, I will leave you some more delicious and tasty recipes for your daily life:

Ingredients

Tools

Below you will find the tools I used to make the recipe.

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In a bowl, break the eggs, add the salt, grated parmesan, ricotta, and start to mix with a fork.
Now add the risotto and mix all the ingredients well.
The risotto frittata, even though it’s called a frittata, I prepare it in the oven and believe me, it will be perfect and just as delicious.
However, if you prefer to fry it, no one stops you from doing so.
Let’s take a baking dish or another mold, lightly grease the bottom with oil and sprinkle with breadcrumbs.
Place our mixture on top, level it a bit and before baking add another sprinkle of grated cheese and breadcrumbs on the surface.
These will help create that super golden and appetizing crust.
Turn on the oven on fan mode at 340°F and once hot, bake and cook for about 20/30 minutes.
Before turning everything off, make sure the frittata is well set (not soft), otherwise let it cook for a few more minutes.
If it hasn’t recreated the crust on top, activate the grill mode for 5 minutes, no more, and then take it out.
The rice frittata is ready to be enjoyed.

If there is leftover cabbage risotto frittata you can store it in an airtight container and keep it in the refrigerator for 1/2 days.

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