This fantastic rice frittata recipe makes good use of leftover rice and vegetables. It works well as a side dish to accompany sliced meats or can be eaten alone for breakfast.
Serves 4-6
Ingredients
1 onion, finely chopped
1 garlic clove, crushed
300g rice, cooked
2 eggs, beaten
120g peas
1tsp dried mint
60g feta, crumbled
Handful of grated parmesan
2tbsp butter or coconut oil
Salt and pepper
Over a medium heat, melt the butter or oil in a pan and fry the onion and garlic until soft and golden.
In a bowl combine the cooked rice, peas, feta, mint, cooled onion and garlic, and eggs.
Place the rice mixture in the pan and press down with the back of a spatula to form one large patty. Sprinkle over the grated parmesan and cook for 3-4 minutes.
Place under the grill for a further 3-4 minutes, until the top is golden and crisp.
Allow to cool for a few minutes before cutting and serving.
