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.