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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.