Frittatas are the perfect Sunday morning food, or afternoon if you’re a lazy Sunday kind of person like me. They’re easy, quick and can be made from pretty much anything as long as you have the requisite eggs and some kind of cheese.
The dried figs remind me a bit of molasses with their sticky exterior, and sweet flesh. They taste amazing with the Parmesan, thyme and fluffy egg. They give the whole dish a delicate sweetness that balances out the salty cheese perfectly. I like to serve a slice on top of lightly dressed fresh greens. It’s a great meal for a lazy Sunday morning.
This particular frittata is a bit unusual in that it uses rice instead of the traditional potato. It’s a bit more dense than it’s potato brethren because the brown rice has a bit of a bite to it. If you prefer a softer, fluffier frittata subbing white rice will get you closer to what you’re accustomed. It’s best to use leftover or day old rice here to avoid clumping whatever your preference.
Recipe serves 4
|Calories: 300 - Carbs: 39 - Fat: 12g - Protein: 8g - Sugar: 6g - Fiber: 5g|
- 6 large eggs
- 1 and 1/2 cup day old, cooked rice
- 1/2 brown onion (diced and browned)
- 1 teaspoon olive oil
- 2/3 cup shaved parmesan cheese (not packed)
- 1/2 cup dried figs (diced)
- 1 teaspoon dried thyme or 1 and 1/2 teaspoon fresh
- 1/4 teaspoon salt or to taste (relying mostly on the salty cheese for seasoning)
- Heat a medium sized non-stick, oven proof skillet to medium heat
- Add olive oil and onion, and saute till onions are cooked through and transparent (about 5 minutes)
- Add cooked onions in a mixing bowl with rice and dried figs, and mix allowing the rice to cool the onions
- Pre-heat oven to 400 degrees F
- Add eggs, thyme and salt to a separate bowl and whisk til yolks and whites are combined
- Add whisked eggs to rice mixture bit by bit to slowly bring up their temperature without scrambling them
- Fold in half of the grated parmesan, reserving the remainder
- Return the same non-stick skillet to the stove top and heat to low
- Add egg and rice mixture, gently shaking the pan to evenly distribute.
- Cook on low (without stirring) for about 4-5 minutes or until egg is half-set
- Top with remaining cheese and transfer to oven
- Bake for 12-15 minutes or until egg is cooked through and cheese takes on some color
- Allow to cool before serving