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Breakfast Frittata
Great recipe to use up leftovers of rice, pasta or potatoes
Ingredients
| 10 medium | eggs |
| 20 g | fresh herbs, cilantro, basil, chives, dill, parsley |
| 115 g | Feta cheese, crumbled |
| 100 g | brown rice or whole grain pasta or cooked potatoes |
| some | olive oil |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Coat the bottom and sides of an iron skillet with olive oil. Preheat oven to 180°C.
Press leftover or fresh rice (pasta and/or potatoes) into bottom of skillet and place on stove. Cook over medium heat until it just starts to sizzle.
In a bowl whisk the eggs and add herbs and cheese. Mix well.
After rice starts to sizzle, pour eggs, herb and cheese mixture on top.
Cook for 5 minutes on the stove.
Move the oven-proof skillet to the oven and cook until browned on top for about another 15 minutes.
Press leftover or fresh rice (pasta and/or potatoes) into bottom of skillet and place on stove. Cook over medium heat until it just starts to sizzle.
In a bowl whisk the eggs and add herbs and cheese. Mix well.
After rice starts to sizzle, pour eggs, herb and cheese mixture on top.
Cook for 5 minutes on the stove.
Move the oven-proof skillet to the oven and cook until browned on top for about another 15 minutes.
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