Name: Cheesy Rice and Zucchini Frittata
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: cooking spray; 5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices; 2 cups cooked basmati rice; 0.75 cup shredded Havarti cheese; 0.25 cup shredded Parmesan cheese; 1 cup milk; 4 large eggs, separated, divided; 2 teaspoons Sriracha sauce; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup panko bread crumbs

Cheesy Rice and Zucchini Frittata

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Cheesy zucchini frittata with Havarti and Parmesan, a delicious dish for any meal.

Ingredients:

cooking spray
5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
2 cups cooked basmati rice
0.75 cup shredded Havarti cheese
0.25 cup shredded Parmesan cheese
1 cup milk
4 large eggs, separated, divided
2 teaspoons Sriracha sauce
0.5 teaspoon black pepper
0.25 cup panko bread crumbs

Instructions:

Preheat your oven to 350°F (175°C) and gently coat a 2-quart baking dish with cooking spray.
In a large bowl, mix together zucchini, cooked rice, Havarti, and Parmesan cheese. In a separate small bowl, blend milk, egg yolks, Sriracha, salt, and pepper. Pour the milk mixture over the rice mixture and combine well.
Whisk egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gently mix into the egg yolk-rice mixture. Transfer to the prepared baking dish.
Bake in the preheated oven for 25 minutes, then sprinkle panko on top and bake for an additional 10 minutes until golden brown and set.

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