Best Rice A Roni Frittata Recipes

RICE-A-RONI FRITTATA

Rice-A-Roni Frittata image

I cut this recipe out of a magazine but I can't remmeber which one. We love rice-a-roni and all the other ingredients. I added mild diced green chilies and thats the only change I made. It is a great recipe with or without the green chilies.

Provided by OceanLuvinGranny

Categories Breakfast

Time 45m

Yield 1 Fritata, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups sliced zucchini
3 tablespoons margarine or 3 tablespoons butter
1 (7 1/4 ounce) package herb & butter Rice-A-Roni
1 cup shredded cheddar cheese
3/4 cup grated parmesan cheese
4 eggs, beaten
1/4 teaspoon black pepper
1 (3 ounce) can diced mild green chilies

Steps:

Preheat oven to 350.
In large skillet over medium high heat saute' zucchini in 1 tbsp margarine or butter for 3 minutes or until tender-crisp.
Remove from skillet and set aside.
In same skillet, prepare the rice-a-roni according to pkg. directions using remaining 2 tbsp margarine.
In large bowl comgine rice mixture, zucchini, cheeses, eggs and pepper.
Spoon into lightly greased 2 quart casserole pan.
Bake for 25 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 181.9, Fat 14.2, SaturatedFat 6.1, Cholesterol 128.8, Sodium 446.3, Carbohydrate 3, Fiber 0.7, Sugar 1.5, Protein 11

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

Ingredients

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

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