The rice frittata is a one-dish meal that solves quick lunches, but it is also an excellent appetizer or aperitif that will surely be appreciated. It is a very simple recipe where everyone can add the ingredients they have available at that moment such as cheeses, cold cuts, and even vegetables… practically a fridge cleaner. If you want, you can prepare the rice even 2 days before by storing it in the refrigerator to make preparation even faster. I think the first thing we think of when we have leftover cooked rice or risotto is to make a good frittata. In my recipe, I used eggs, rice, parmesan, mozzarella, mortadella, and saffron which will give it an extra value… So try it now!!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/4 cup rice
- 1.75 oz mozzarella
- 4 eggs
- 2 slices mortadella
- 2 tbsp grated parmesan
- salt
- pepper
- 1 pinch saffron
- 1.33 tbsp milk
- oil
Tools
Diameter 8 inches
- 1 Frying pan
Steps
If you don’t have any cooked rice left over, cook it and let it cool.
Beat the eggs and add the rice, diced mozzarella, chopped mortadella, grated parmesan, salt, pepper, and a pinch of saffron dissolved in milk.
Mix all the ingredients well.
In the pan, put a drizzle of oil, heat it, and pour in the rice. Cover and cook for 10 minutes on low heat.
Then, with the help of a larger plate or lid, or if you have a frittata pan, flip it and continue cooking for another 10 minutes on low heat.
The rice frittata is ready!!
Storage
You can store the rice frittata covered in the refrigerator for 2 days.
