Best Parmesan Rice Frittata Recipes

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FRITTATA DI RISO (RICE OMELET)



Frittata di Riso (Rice Omelet) image

Provided by Food Network

Categories     dessert

Yield Serves 4

Number Of Ingredients 8

Leftover risotto, or 1 2/3 cups Carnaroli rice (or Vialone nano or Arborio)
Generous 1/2 cup freshly grated Parmesan
2 eggs, beaten
6 tablespoons fresh tomato sauce
2 teaspoons chopped fresh parsley
4 basil leaves
Salt and black pepper
1/4 to 1/2 stick butter for frying

Steps:

  • You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four.
  • If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto.
  • For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience.

SPINACH RICE FRITTATA



Spinach Rice Frittata image

A good choice for breakfast or brunch. This recipe must be planned ahead as the brown rice needs to be cooked before adding to the recipe.

Provided by Lvs2Cook

Categories     Breakfast

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 teaspoon olive oil or 1 teaspoon vegetable oil
1 small onion, chopped
1 -2 garlic clove, minced
3 eggs
1 1/2 cups milk
salt, to taste
fresh ground black pepper, to taste
dried basil, to taste
dried oregano, to taste
3 cups cooked brown rice
1/4-1/2 lb fresh spinach
1/2 cup freshly grated parmesan cheese
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 2-quart baking dish.
  • In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
  • Remove from heat and reserve.
  • In a medium bowl, lightly beat the eggs.
  • Add the milk and seasonings and combine well.
  • Add the rice, spinach, Parmesan and onion mixture and combine well.
  • Transfer to the prepared dish and sprinkle with mozzarella cheese.
  • Bake for 1 hour until heated through and golden on top.

Nutrition Facts : Calories 524.3, Fat 25.6, SaturatedFat 13.2, Cholesterol 226.7, Sodium 664.1, Carbohydrate 43.7, Fiber 3.5, Sugar 1.9, Protein 29.4

FRITTATA DI RISO (RICE OMELET)



Frittata di Riso (Rice Omelet) image

Provided by Food Network

Categories     dessert

Yield Serves 4

Number Of Ingredients 8

Leftover risotto, or 1 2/3 cups Carnaroli rice (or Vialone nano or Arborio)
Generous 1/2 cup freshly grated Parmesan
2 eggs, beaten
6 tablespoons fresh tomato sauce
2 teaspoons chopped fresh parsley
4 basil leaves
Salt and black pepper
1/4 to 1/2 stick butter for frying

Steps:

  • You need a heavy-bottomed frying pan. If it is large, make two frittate. If it is smaller, make four.
  • If you have no leftover risotto, cook the rice in double the quantity of boiling salted water for 10 minutes and drain. Stir all the other ingredients except for the butter into the cooked rice or risotto.
  • For each frittata, melt 1/8 stick of butter in the pan. Put in enough rice mixture to make a flat, even pizza-like round. Cook on a very low heat, turning the pan round slowly clockwise so that it cooks evenly. When the bottom has turned crisp and golden, cover the pan with a large plate, invert it to turn out the frittata, add more butter to the pan, and cook the other side the same way. Don't get tempted to hurry the procedure. The end result will be worth your patience.

CHEESY RICE AND ZUCCHINI FRITTATA



Cheesy Rice and Zucchini Frittata image

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

Provided by Christine Bauer

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
¾ cup shredded Havarti cheese
¼ cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
1 teaspoon salt
½ teaspoon black pepper
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
  • Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 23.8 g, Cholesterol 147.3 mg, Fat 11.1 g, Fiber 1.4 g, Protein 12.9 g, SaturatedFat 5.8 g, Sodium 736.6 mg, Sugar 3.9 g

BAKED RICE FRITTATA



Baked Rice Frittata image

Categories     Bread     Rice     Brunch     Side     Bake     Lunch     Simmer     Boil

Yield serves 6 or more

Number Of Ingredients 10

3 tablespoons soft butter
1/4 cup or so fine dry bread crumbs
5 cups milk
1 1/2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
2 teaspoons (plus a pinch) kosher salt
8 large eggs, separated
1 cup grated Grana Padano or Parmigiano-Reggiano
2 cups finely chopped scallions
RECOMMENDED EQUIPMENT
A 12-inch-diameter heavy skillet, preferably well-seasoned cast iron; a large heavy-bottomed saucepan, about 3-quart capacity; a sturdy wire whisk; an electric mixer, handheld or freestanding, with whisk attachment

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.

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