Zucchini, Potato, And Rice Frittata

Zucchini, Potato, and Rice Frittata

Table of Contents

Prepare the Vegetables and Rice:
- Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
- Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.
- Set aside the sautéed vegetables.
Prepare the Egg Mixture:
- Boil 3 eggs in water, peel, and chop them into small pieces.
- In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
Combine and Cook:
- Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.
- Heat a pan with olive oil and pour the mixture into the pan.
- Cook the frittata on medium heat for about 5 minutes or until golden and set.
Finish and Serve:
- Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
- Slice and serve hot.

Use a non-stick pan for easier flipping and even cooking.
Add any leftover vegetables you have on hand, such as bell peppers or spinach, for extra flavor and nutrition.

Eggs are a great source of protein and essential vitamins like B12 and D.
Zucchini is low in calories and high in vitamins, including vitamin A and C.
Rice adds carbohydrates for energy, while potatoes contribute fiber and potassium.

Vegetarian-friendly, but can be adapted to include your choice of protein like diced chicken or sausage.
Gluten-free if you substitute regular flour with a gluten-free option.