Rice Frittata

We all have leftovers in the fridge.  Our family almost always has leftover rice and I keep at least a dozen eggs at all times.  With a little creativity you can put together a different kind of breakfast using the ingredients you have in your fridge.  Here is something I put together the other day using our leftovers, I bet you can make something similar.  Give it a try!



3 1/2 cups leftover cooked rice

3-5 strips cooked bacon, chopped

1/2 onion, chopped

1 cup cooked chicken breast, chopped (or any leftover meat)

8-10 large eggs, whisked as if to scramble

salt and pepper to taste or your favorite seasoning salt (I used M Salt)

1 cup of your favorite shredded cheese

1 Tbsp. cilantro, chopped 


Preheat the oven to 375 degrees.  Heat a 10-12 inch non-stick skillet over medium-high heat.  Swirl some oil in the pan to cover the bottom and sides.  I use olive oil, but you can use vegetable or canola, whatever you have.  Dump the rice in the skillet and break up the clumps with a wooden spoon.  Stir fry for 5 minutes and then remove the rice from the pan.  Add a little more oil and saute the onion until translucent.  Add in the bacon and the meat and stir to heat through.  Return the rice to the pan, add your seasonings and stir to combine.  Add in the eggs and stir to combine.  Once combined, let the mixture cook while gently scraping the sides to let the egg seep through.  Keep doing this until most of the loose egg has seeped into the rice.  Place the skillet in the oven and cook for about 20 minutes until the eggs are set.  Add the cheese to the top and return the pan to the oven.  Cook until the cheese just starts to brown.  Remove the pan from the oven and let it sit for 5 minutes.  Slide the frittata out onto a cutting board.  Sprinkle with cilantro or your favorite herb and slice into wedges.  Enjoy!