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Frittata

Karen and Greg

From the kitchen at 28 Banjo Paterson Cres, Jindabyne

This is not so much a recipe, but more a guideline for throwing together leftover rice, meat and escapee veggies that haven’t made it into a previous meal. Vary it according to taste and whatever you find in the fridge.

  • 2 cups of cooked cold rice
    • (brown rice is best)
  • 1 finely chopped onion
  • 2 sticks of celery, chopped
  • 1 head of broccoli, chopped
  • 4 strips of bacon, diced and
  • pre-fried (or diced ham)
  • 1 cup of quartered mushrooms
  • 1 zucchini, chopped
  • 1 red capsicum, chopped
  • ½ cup of diced sundried tomatoes
  • (this is a yummy addition)
  • Chopped fresh herbs
  • 1 cup of grated cheddar cheese
  • 4 eggs, whisked
  • ½ cup of pumpkin seeds
  • Olive oil
mountain

In a large bowl, mix together the rice, veggies and cold meat. Add the whisked eggs and mix well. Add ½ cup of grated cheese and herbs, mix in well. Preheat a large frying pan (I use a heavy cast iron pan, which is perfect for this dish). Add a tablespoon or 2 of olive oil. When the pan is quite hot, add the mixture, spread evenly over the pan and flatten to a ‘cake’. Cook for a few minutes and then turn the heat down to low. This will crisp the bottom nicely. Cook gently for about 20 minutes. Top with the remainder of the cheese and pumpkin seeds and place under the grill until the cheese has melted and the pumpkin seeds have popped!

Take the pan to the table to serve and cut into wedges. Good with a crispy green salad.