The rice frittata is a quick, simple, but above all truly appetizing dish.
Have you ever made it? Actually, the first time I made it was when I had some leftover boiled rice and thought… Why not make a frittata with it? Similar to what often happens with pasta?
And so, from this thought the rice frittata was born, which today, I no longer prepare only when I have leftover rice, but I boil it specifically to make it.
Shall we cook it together?
If you love delicious dishes that often arise from recycling leftover food, also check out these other recipes right below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s look at the ingredients we need to make the rice frittata
- 3 eggs
- 1 pinch fine salt
- 6.35 oz Arborio rice
- 1.41 oz grated Parmesan cheese
- 1.06 oz Sardinian pecorino cheese (cubed or another cheese you love)
- 3 teaspoons chopped parsley
- 2 pinches marjoram
- to taste pepper (a sprinkle if you like)
- to taste breadcrumbs
- to taste extra virgin olive oil
Tools
- 1 Pan
- 1 Fork
- 1 Knife
- 1 Bowl
- 1 Pot
Steps
First, let’s focus on cooking the rice, unless you have leftover from a previous preparation. It will be even quicker this way.
Otherwise..
Take a pot and boil it in salted water. For this frittata choose rice that is arborio or vialone nano or any rice suitable for risottos and not parboiled type or that does not overcook.
Once cooked, drain it from the water and set it aside.
In a bowl break the eggs, add the salt, grated Parmesan cheese, marjoram, chopped parsley, pepper (if you like) and with a fork, start to mix.
Add the cubes of pecorino cheese or any other cheese you love, like provolone, fontina, Gruyère.
Finally, add the rice and mix all the ingredients well.
The rice frittata although it’s called a frittata, I make it in the oven and believe me, it will be perfect and super delicious just the same. However, if you prefer to fry it, no one will stop you.
Take a pan, lightly grease the bottom with oil and sprinkle with breadcrumbs. Place the mixture on top, level it a bit with a fork and before baking add another sprinkle of grated cheese and breadcrumbs on the surface. These will create a super golden and appetizing crust.
Turn on the oven in fan mode at 338°F and once hot, bake and cook for about 20 minutes. Before turning everything off, check that the frittata has set (not soft) otherwise let it cook a few more minutes. If it hasn’t created a crust on top, activate the grill mode for 5 minutes, no more, and then take it out of the oven.
The rice frittata is ready to be enjoyed.
Storage of the rice frittata
If the rice frittata is left over (but I don’t think it will) you can keep it in the refrigerator for 1/2 days.
Great prepared in the oven but if you prefer you can also fry it
FAQ (Questions and Answers)
Will you try the rice frittata?
Believe me, the rice will blend perfectly with the egg and cheese, it will remain soft inside and crunchy outside. Can you believe that since I tried it, I like it more than the pasta frittata?
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