½ cup Spekko Long Grain Parboiled Rice, rinsed
2 cups water
Salt
4 eggs
2 Tbsp cream cheese
2 Tbsp flour
1 Tbsp baking powder
1 tsp paprika
Small pinch of ground black pepper
100 g mozzarella cheese
½ red onion, finely chopped
100 g ham, cubed
¼ cupchopped parsley, plus extra for garnish
2 Tbsp olive oil

1. Add the Spekko rice, water and a pinch of salt to a saucepan and simmer for 20 - 25 minutes, or until cooked. Drain off any excess water and allow to cool slightly.

2. Whisk the eggs and cream cheese together in a large bowl. Add the flour, baking powder, paprika, a teaspoon of salt and a pinch of black pepper. Whisk well. 

3. Stir through the mozzarella, red onion, ham, parsley and cooked rice. 

4. Add the olive oil into a non-stick pan. Brush the oil around the pan and up the sides. Spray with some cooking spray to be extra safe if you’d like. 

5. Heat over a medium-low heat. Tip in the rice mixture and use a spatula to flatten it in the pan. Put a lid on the pan and cook slowly for 15 minutes, making sure it is not colouring too quickly.

6. Once cooked, loosen the edges of the frittata using a spatula. Place a large dish on top of the pan and flip it so the frittata turns out on the dish. 

7. Garnish with chopped parsley and serve warm.