Frittata with Peas, Rice, and Cheddar
Recipe and photo contributed by Grace Kosner
Prep Time: 10 minutes Cook Time: 15 minutes
“I needed some simple comfort food this week and the last thing I want to do is spend too much time laboring over a complicated recipe. Made of leftovers and foods you would keep in your refrigerator, it requires no trips to the grocery store. Even better, it will take you under 30 minutes to prepare and cook so you will be out of the kitchen in no time!” -- Grace Kosner
1 tablespoon water
1 tablespoon chopped fresh parsley
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon olive oil
2 tablespoons frozen peas, thawed
½ cup cooked rice
¼ cup shredded mild Cheddar
- Preheat the oven to 375ºF.
- Beat the eggs in a medium-sized bowl with the water, parsley, salt, and pepper.
- Pour the oil into an ovenproof skillet, tilt it gently to cover the bottom, and add the peas, rice and 2 tablespoons of the Cheddar. Cook on low heat for 30 seconds.
- Add the egg mixture, and cook for a minute or so, until set around the edges. Sprinkle with the remaining Cheddar.
- Place the pan in the oven and bake for 12 to 14 minutes, or until the eggs are almost fully cooked. Increase the heat to broil (or heat the broiler if it is a separate unit), and broil for an extra minute until egg is lightly browned. Serve immediately.
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From the Test Kitchen:
This really is a great meal to give to kids when they aren’t quite well enough to eat as usual. It’s full of rice for comfort and lots of protein for recovery. Plus, if you have extra rice from a Chinese takeout meal, this is what you need to make with the leftovers.