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Vegetable Frittata with Rice and Potatoes finished dish

Vegetable Frittata with Rice and Potatoes

Recipe card for Vegetable Frittata with Rice and Potatoes.
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Servings: 4-6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 5 eggs
  • 2 glasses of water for boiling the eggs
  • 1 zucchini, diced about 1 cup or 150g
  • 2 teaspoons salt or to taste
  • 2-3 potatoes, peeled and diced about 300g
  • 3 tablespoons olive oil
  • 1 cup rice about 180g
  • 1 onion, finely chopped about 100g
  • 1-2 stalks green onion, chopped about 30g
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons flour about 15g

Method
 

Preparation
  1. Cook the Rice: In a pot, boil 1 cup of rice in 2 glasses of water for 10 minutes, then drain and set aside.
  2. Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced zucchini and potatoes. Sauté for 3-4 minutes until softened. Set aside.
  3. Boil the Eggs: Place 3 eggs in a pot, cover with water, and boil for 10 minutes until hard. Peel and chop them into small pieces.
  4. Mix the Eggs: In a large bowl, beat 2 raw eggs. Stir in the flour, salt, chopped onion, green onions, parsley, and the chopped boiled eggs. Mix well.
  5. Combine the Ingredients: Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Stir everything together until well combined.
  6. Cook the Frittata: Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Pour the egg and vegetable mixture into the skillet. Cook for about 5 minutes, until the bottom is golden and set.
  7. Finish Cooking: Optionally, flip the frittata or bake in the oven at 180°C (350°F) for 5-10 minutes until fully cooked through. Slice and serve.

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