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Rice and cheese frittatas

Rice and cheese frittatas

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Easy
Whether they’re enjoyed as an on-the-go snack or as an easy breakfast, these rice-based frittatas are a savoury sensation you won’t want to miss out on.

Ingredients

Egg(s)

4 medium

Cooked brown rice

1½ cup(s), (255g)

Baby spinach

3 cup(s), (60g), finely chopped

Carrot(s)

1 small, coarsely grated

Zucchini

1 small, coarsely grated

Cherry tomatoes

100 g, quartered

Leg ham

100 g, shaved, chopped

Fresh basil

¼ cup(s), finely chopped, plus extra leaves to serve

97% fat-free cottage cheese

¼ cup(s), (60g)

Instructions

  1. Preheat oven to 180°C. Line a 12-hole (⅓-cup capacity) muffin tray with paper cases. Whisk eggs in a large bowl. Add rice, spinach, carrot, zucchini, cherry tomatoes, ham, basil and cottage cheese. Season with salt and pepper and mix to combine.
  2. Spoon mixture evenly into prepared muffin holes. Bake for 25–30 minutes or until golden and set. Stand in tray for 5 minutes then transfer to a wire rack. Serve warm or cooled with extra basil leaves.

Notes

For an alternative option, dollop the cottage cheese on top before baking to create a melted cheese frittata top.

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