Rice and Broccoli Frittata with Cheddar

A quick frittata made from leftovers: cooked rice and broccoli from the day before are baked in a pan with eggs and cheddar. A dinner for after work that only needs one pan washed up.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 200 g cooked rice (leftover from the day before)
• 150 g cooked broccoli (leftover from the day before), in small florets
• 1 Stück small onion
• 4 Stück eggs
• 50 ml milk
• 60 g cheddar, grated
• 1 EL cooking oil
• salt
• pepper

Method

1. Finely dice the onion. Loosen the rice with your fingers so no clumps remain.
2. Heat the oil in an oval or large pan with a lid over medium heat and sweat the onion for about 3 minutes until translucent.
3. Add the rice and broccoli and heat through for 3 minutes, stirring, until everything is hot.
4. Whisk the eggs with the milk, half of the cheddar, salt and pepper and spread evenly over the rice and vegetables in the pan.
5. Cover the pan and let the frittata set over low heat for about 8 to 10 minutes, until the top is almost firm.
6. Sprinkle the remaining cheddar on top, leave the pan uncovered briefly until the cheese has melted, and cut the frittata into two pieces.