Rice, Pepper And Onion Frittata
A savory baked frittata combining rice, peppers, and onions, infused with Parmesan and seasoned to perfection—ideal for breakfast, brunch, or a hearty lunch for any crowd.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Butter a pie plate.
- Beat the eggs in a bowl. Stir in grated Parmesan cheese, salt, and black pepper.
- Add cooked rice, sautéed peppers, and onions to the egg mixture and combine.
- Pour the mixture into the prepared pie plate.
- Bake for 15 to 25 minutes or until a knife inserted in the center comes out almost clean.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the egg mixture. If you don't have Parmesan cheese, any hard cheese like Pecorino or even a dairy-free alternative can work. You can also add a handful of fresh herbs like parsley or basil for added flavor. This frittata is a great way to use up leftover vegetables, so feel free to mix in whatever you have on hand.
Serving Suggestions
This frittata can be served warm or at room temperature, making it perfect for brunch or a light dinner. Pair it with a fresh green salad or some roasted Baby Crookneck Squash for a balanced meal. It can also be sliced into wedges and served as a hearty snack or appetizer. For a delightful dessert, consider following up with Nut Brownies.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to keep moisture. Heat in short bursts, checking often until heated through. Alternatively, reheat in a 350°F oven for about 10-15 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rice, Pepper And Onion Frittata contains roughly 1014 calories, with 29g protein, 212g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (110% of the Daily Value), iron (86% of the Daily Value), and calcium (77% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1161mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use uncooked rice for this frittata?
It's best to use cooked rice for this recipe to ensure even cooking and a nice texture. Uncooked rice will not absorb moisture properly and could lead to a dry frittata. If you have leftover rice, this is the perfect dish to use it in!
What other vegetables can I add to the frittata?
You can get creative with your vegetable choices! Spinach, zucchini, or even mushrooms would complement the flavors well. Just make sure to sauté any vegetables until they're tender before adding them to the egg mixture to ensure they cook properly in the frittata.
Can I make this frittata ahead of time?
Absolutely! This frittata can be made ahead of time and stored in the refrigerator. It's a great option for meal prep, as it reheats well. Just be sure to cool it completely before storing. You can enjoy it throughout the week for breakfasts or quick lunches!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).