Cheesy Rice and Zucchini Frittata

5.00 (3)
⏱ 55 mins 🍽 ['6', '6 servings'] 🌶 american 🏷 Breakfast

This American-style frittata combines shredded zucchini and cooked basmati rice with a creamy blend of Havarti and Parmesan cheeses. The mixture is bound with eggs and milk, spiked with a touch of Sriracha, and baked until golden with a panko topping. It's a versatile dish that serves six and is ready in 55 minutes, ideal for any meal of the day.

Cheesy Rice and Zucchini Frittata

Ingredients

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

Method

  1. Set your oven to 350 degrees F (175 degrees C). Use cooking spray to lightly coat a shallow 2-quart baking dish.
  2. In a large bowl, mix the sliced zucchini, cooked basmati rice, shredded Havarti, and shredded Parmesan. In a separate smaller bowl, whisk together the milk, egg yolks, Sriracha sauce, salt, and black pepper, then pour this over the rice mixture and stir to combine.
  3. In a clean glass, metal, or ceramic bowl, beat the egg whites until they form stiff peaks. Gently fold these beaten whites into the egg yolk and rice mixture. Transfer the combined mixture into the prepared baking dish.
  4. Place the dish in the preheated oven and bake for 25 minutes. After this time, scatter the panko bread crumbs evenly over the top and return to the oven to bake for about 10 more minutes, until the top is browned and the frittata is fully set.

Nutrition (per serving)

Calories239 kcal
Fat11 g
Sugars4 g
Protein13 g
Sodium737 mg

Recipe details

CategoryBreakfast
Cuisineamerican
AuthorChristine Bauer