Best Baked Rice Frittata Recipes

BAKED RICE FRITTATA

Steps:

• Heat the oven to 325°. Grease the inside of the skillet with 1 tablespoon of the soft butter, and coat the bottom and sides thoroughly with bread crumbs. Pour out any loose crumbs.
• Pour 4 cups of the milk into the large saucepan, and heat rapidly, stirring in the rice, 2 teaspoons salt, and remaining 2 tablespoons butter, until the milk starts to boil. Lower the heat, and simmer, partially covered, about 8 minutes, until the rice has a loose custard consistency. Remove the pan from the heat, and stir in the remaining cup of milk, cooling the rice slightly.
• Whisk the egg yolks in a large bowl, just to break them up. Pour or ladle in the hot rice gradually, whisking well between additions, to avoid scrambling the yolks. Whisk in the grated cheese and chopped scallions.
• In another bowl, whisk the egg whites and a pinch of salt with the electric mixer on medium-low speed until the whites become foamy, then raise the speed and whip just until they form soft peaks. Fold the whites into the rice batter with the wire whisk, gently turning them over and breaking up any large clumps, until incorporated.
• Pour the frittata batter into the skillet, and smooth the top. Set into the oven and bake for about an hour, until the frittata is nicely browned and a paring knife inserted in the center comes out clean. Place the skillet on a cooling rack, and run the knife blade around the sides to loosen the frittata. Let it set for about 10 minutes before unmolding.
• When the frittata has cooled slightly, lay a wooden cutting board over the top of the skillet, hold the two together, and flip them over. Rap on the upturned bottom of the pan and give it a good shake to release the frittata. Present it on the board as is, or invert again onto a serving platter, browned side on top. Serve warm or at room temperature, sliced in wedges.

LEFTOVER RICE FRITTATA

Steps:

• Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs. Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don't stick to the side of the frying pan. To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving. This frittata keeps well in the fridge in an airtight container for up to 4 days.

CHILI-CHEESE RICE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.