Zucchini, Potato, and Rice Frittata

Zucchini, Potato, and Rice Frittata

Ingredients:

• • Chicken Eggs: 5 eggs

• • Water: 2 glasses (for boiling)
  • Zucchini: 1, diced
  • Salt: 2 teaspoons (or to taste)

• • Potatoes: 2-3, peeled and diced
  • Olive Oil: 3 tablespoons
  • Rice: 1 cup

• • Onion: 1, finely chopped
  • Green Onion: 1-2 stalks, chopped
  • Parsley: 1 tablespoon, chopped

• Flour: 2 tablespoons

Directions:

1. 1. Prepare the Vegetables and Rice:
      • • Boil 1 cup of rice in 2 glasses of hot water for 10 minutes, then drain excess liquid.
        • Meanwhile, sauté 1 diced zucchini and 2-3 diced potatoes in 2 tablespoons of olive oil for 3-4 minutes.

       

      • Set aside the sautéed vegetables.
   2. Prepare the Egg Mixture:
      • • Boil 3 eggs in water, peel, and chop them into small pieces.

       

      • In a large bowl, beat 2 raw eggs, then mix in 2 tablespoons of flour, salt to taste, chopped onions, green onions, parsley, and the chopped boiled eggs.
   3. Combine and Cook:
      • • Add the sautéed zucchini, potatoes, and cooked rice to the egg mixture. Mix well to combine.

       

      • Heat a pan with olive oil and pour the mixture into the pan.
      • Cook the frittata on medium heat for about 5 minutes or until golden and set.

1. 1. Finish and Serve:
      • Flip or bake in the oven for an additional 5 minutes at 180°C (350°F) until fully cooked through.
      • Slice and serve hot.

Serving Suggestions:

• Serve with a side salad or fresh sliced tomatoes for a complete meal.
• Enjoy with a dollop of sour cream or a sprinkle of grated cheese.