Rice and vege frittata
- 2 cups chopped frozen vegetable mix or
- 2 cups chopped leftover roasted vegetables
- 50g feta or edam cheese
- 3 eggs
- 2 cups cooked rice
- 250g cottage cheese
- oil spray, to grease
1 Preheat oven to 180°C. If using frozen vegetables, defrost then drain excess water. Crumb feta (or grate edam).
2 In a large mixing bowl beat eggs until fluffy. Add rice and cottage cheese and mix well, breaking up any clumps of rice.
3 Transfer frittata mixture to a lightly greased shallow ovenproof dish. Bake for 45 minutes. Remove from oven and rest for 15 minutes before cutting. Store cooled frittata in the fridge or freezer and pack in the lunchbox with a chiller pad.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 5g
Dietary fibre 3g
- Matching snack: Fresh fruit + 1/4 cup nuts
- Leftover rice can contain harmful bacteria so store leftover food with rice in the fridge and use within 1 day, or freeze.
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