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Rice, leek and prosciutto frittata
Rice, leek and prosciutto frittata
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your frittata with added texture and substance from rice for a satisfying standalone meal.
Ingredients:
  • 66.00 gm medium grain rice
  • 18.20 gm olive oil
  • 2 medium leeks, halved, washed, thinly sliced
  • 6 slices prosciutto, chopped
  • 8 eggs, lightly beaten
  • 250.00 ml finely grated parmesan
  • 100g mixed salad leaves
Instructions:
  • Prepare the rice according to package instructions in a large saucepan of boiling water until tender. Drain the cooked rice and let it cool.
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan and line it with baking paper, ensuring the paper extends 2cm above the edge of the pan on all sides.
  • In a large frying pan over medium heat, heat oil. Add leek and prosciutto and cook for 5 minutes until leek softens. Transfer mixture to a large heatproof bowl and combine with eggs, rice, and half of the cheese.
  • Transfer the mixture into the pan and sprinkle with the remaining cheese. Bake until golden and set, for about 20 to 25 minutes. Serve alongside fresh salad leaves.

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