Vegetable Fried Rice Frittata
User Reviews
4.3
9 reviews
Good
-
Prep Time
4 mins
-
Cook Time
45 mins
-
Inactive Time
1 min
-
Total Time
50 mins
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Servings
4
-
Calories
465 kcal
-
Cuisine
American
Vegetable Fried Rice Frittata
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This is an easy vegetarian meal to toss together in just minutes, uses just one skillet, and is highly adaptable based on the what you have around and your preferences. The fried rice forms a crusty base, the creamy soup lends a cheesy quality, and the vegetables add healthy texture. The eggs and centers stays soft while the edges crisp up. A simple yet flavorful one skillet meal. The frittata may be baked in a 9-by-9-inch pan or similar oven-safe baking dish.
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Ingredients
- 4 cups Fried Rice previously cooked (I use half of one 20-ounce bag of Trader Joe's frozen vegetable fried rice)
- cream of mushroom soup cream of chicken soup or other cream style soup may be substituted, such as celery or potato, one 10.5-ounce can
- ½ cup vegetables diced (carrots, broccoli, corn, peas or a favorite; fresh, frozen, or canned)
- ½ cup Protein diced and optional (beans, chicken, tofu, tempeh, pork, beef, previously cooked
- 4 egg lightly beaten, large
- 1 tablespoon olive oil or vegetable oil
- ¾ teaspoon all-purpose seasoning blend Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar
- salt optional and to taste (both the fried rice and soup are likely already quite salted
- black pepper optional and to taste (both the fried rice and soup are likely already quite salted
Instructions
- Preheat oven to 375F and spray or grease a large oven-safe skillet (I use a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work). Add the rice to the skillet, covering the base in a flat layer (I don't bother unthawing the frozen fried rice and add it straight from bag to skillet). Sprinkle the vegetables and optional protein evenly over the rice. Add the soup and lightly spread it using a spatula because it's thick. Pour eggs evenly over the top of the soup. Drizzle with olive oil, sprinkle with seasoning blend, and salt and pepper to taste.
- Bake for about 45 to 50 minutes, or until top is golden browned and set, and edges have crisped up. Remember that if cooking in cast iron, there is a notable carryover cooking effect so food will continue to cook in the skillet and don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it will become very tough. Slice and serve immediately. Slice leftover fritatta into wedges and wrap in plasticwrap or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
4
Calories
465kcal
(23%)
Carbohydrates
55g
(18%)
Protein
23g
(46%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
12g
(71%)
Cholesterol
213mg
(71%)
Sodium
1566mg
(65%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 465kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 213mg | 71% |
| Sodium | 1566mg | 65% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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