Name: Cheesy Rice and Zucchini Frittata
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cooking spray -; Zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices - 5 small; Cooked basmati rice - 2 cups; Shredded Havarti cheese - ¾ cup; Shredded Parmesan cheese - ¼ cup; Milk - 1 cup; Eggs, separated, divided - 4 large; Sriracha sauce - 2 teaspoons; Salt - 1 teaspoon; Black pepper - ½ teaspoon; Panko bread crumbs - ¼ cup

Ingredients for - Cheesy Rice and Zucchini Frittata

1. Cooking spray

2. Zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices 5 small

3. Cooked basmati rice 2 cups

4. Shredded Havarti cheese ¾ cup

5. Shredded Parmesan cheese ¼ cup

6. Milk 1 cup

7. Eggs, separated, divided 4 large

8. Sriracha sauce 2 teaspoons

9. Salt 1 teaspoon

10. Black pepper ½ teaspoon

11. Panko bread crumbs ¼ cup

How to cook deliciously - Cheesy Rice and Zucchini Frittata

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.