Rice and cheese frittatas
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Whether they’re enjoyed as an on-the-go snack or as an easy breakfast, these rice-based frittatas are a savoury sensation you won’t want to miss out on.
Ingredients
Egg(s)
4 medium
Cooked brown rice
1½ cup(s), (255g)
Baby spinach
3 cup(s), (60g), finely chopped
Carrot(s)
1 small, coarsely grated
Zucchini
1 small, coarsely grated
Cherry tomatoes
100 g, quartered
Leg ham
100 g, shaved, chopped
Fresh basil
¼ cup(s), finely chopped, plus extra leaves to serve
97% fat-free cottage cheese
¼ cup(s), (60g)
Instructions
1
Preheat oven to 180°C. Line a 12-hole (⅓-cup capacity) muffin tray with paper cases. Whisk eggs in a large bowl. Add rice, spinach, carrot, zucchini, cherry tomatoes, ham, basil and cottage cheese. Season with salt and pepper and mix to combine.
2
Spoon mixture evenly into prepared muffin holes. Bake for 25–30 minutes or until golden and set. Stand in tray for 5 minutes then transfer to a wire rack. Serve warm or cooled with extra basil leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.