Ham & Rice Herb Frittata
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Loading... Ingredients
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 chopped parsley, plus extra for garnish
2 Tbsp olive oil
Method
- Add the Spekko rice, water & a pinch of salt to a saucepan & simmer for 20-25 minutes, or until cooked. Drain off any excess water & allow to cool slightly.
- Whisk the eggs & cream cheese together in a large bowl. Add the flour, baking powder, paprika, a teaspoon of salt & pinch of black pepper. Whisk well.
- Stir through the mozzarella, red onion, ham, parsley & cooked rice.
- Add the olive oil into a non-stick pan. Brush the oil around the pan & up the sides. Spray with some cooking spray to be extra safe if you’d like.
- Heat over a medium-low heat. Tip in the rice mixture & use a spatula to flatten it in the pan. Put a lid on the pan & cook slowly for 15 minutes, making sure it is not colouring too quickly.
- Once cooked, loosen the edges of the frittata using a spatula. Place a large dish on top of the pan & flip it so the frittata turns out on the dish.
- Garnish with chopped parsley & serve warm.