This recipe is a great way to use up any rice leftover from another meal. To save time, the frittata can also be cooked the night before and stored in an airtight container in the refrigerator
Ingredients
- 30 g brown rice
- Oil spray
- 1½ teaspoons olive oil
- ½ medium courgette, coarsely grated
- ½ medium tomato, diced
- 30 g reduced-salt low-fat feta cheese, crumbled
- 2 teaspoons chopped fresh parsley
- 2 large eggs
- 1 slice wholemeal bread
How to Make It
- Place the rice and ½ cup (125 ml) of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium–low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool.
- Preheat the oven to 180°C (160°C fan/gas 4) and grease an 8 cm ramekin with oil spray.
- Heat the oil in a small non-stick frying pan over medium heat. Add the courgette and tomato and cook for 3–4 minutes or until soft, stirring occasionally. Set aside to cool slightly.
- Place the rice, courgette and tomato mixture, feta and parsley in a mixing bowl and stir until well combined. Transfer to the prepared ramekin.
- Whisk the eggs and 2½ tablespoons of water together in a small bowl. Pour the egg mixture into the prepared ramekin.
- Bake in the oven for 15–20 minutes or until golden and set.
- Meanwhile, toast the bread to your liking.
- Serve the frittata with the toast on the side.
