Vegetable Fried Rice Frittata (vegetarian, gluten-free)

You can never have too many Chinese recipes, so give Vegetable Fried Rice Frittata (vegetarian, gluten-free) a try. One portion of this dish contains roughly 11g of protein, 5g of fat, and a total of 175 calories. This recipe serves 10 and costs 84 cents per serving. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes about 50 minutes. A mixture of vegetable oil, eggs, leftover fried rice, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Averie Cooks has 993 fans. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. If you like this recipe, you might also like recipes such as Creamy and Crispy Hash Browns Frittata (vegetarian, gluten-free), Gluten Free Frittata – Turkey and/or Vegetable, and Healthy Light Vegetable Soup: .

Servings: 10

Preparation duration: 4 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 10.5-ounce can cream of mushroom soup (cream of chicken soup or other cream style soup may be substituted, such as celery or potato)

4 large eggs, lightly beaten

4 cups fried rice, previously cooked (I use half of 1 20-ounce bag of Trader Joe's frozen vegetable fried rice)

1/2 cup vegetables, diced (carrots, broccoli, corn, peas or a favorite; fresh, frozen, or canned)

salt and pepper, optional and to taste (both the fried rice and soup are likely already quite salted)

3/4 teaspoon all-purpose seasoning blend (Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar)

1/2 cup previously cooked protein, diced and optional (beans, chicken, tofu, tempeh, pork, beef)

1 tablespoon olive or vegetable oil

Equipment:

frying pan

oven

spatula

Cooking instruction summary:

Preheat oven to 375F and spray or grease a large oven-safe skillet (I use a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work). Add the rice to the skillet, covering the base in a flat layer (I don't bother unthawing the frozen fried rice and add it straight from bag to skillet). Sprinkle the vegetables and optional protein evenly over the rice. Add the soup and lightly spread it using a spatula because it's thick. Pour eggs evenly over the top of the soup. Drizzle with olive oil, sprinkle with seasoning blend, and salt and pepper to taste. Bake for about 45 to 50 minutes, or until top is golden browned and set, and edges have crisped up. Remember that if cooking in cast iron, there is a notable carryover cooking effect so food will continue to cook in the skillet and don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it will become very tough. Slice and serve immediately. Slice leftover fritatta into wedges and wrap in plasticwrap or store in an airtight container in the refrigerator for up to 3 days.

 

Step by step:


1. Preheat oven to 375F and spray or grease a large oven-safe skillet (I use a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work).

2. Add the rice to the skillet, covering the base in a flat layer (I don't bother unthawing the frozen fried rice and add it straight from bag to skillet). Sprinkle the vegetables and optional protein evenly over the rice.

3. Add the soup and lightly spread it using a spatula because it's thick.

4. Pour eggs evenly over the top of the soup.

5. Drizzle with olive oil, sprinkle with seasoning blend, and salt and pepper to taste.

6. Bake for about 45 to 50 minutes, or until top is golden browned and set, and edges have crisped up. Remember that if cooking in cast iron, there is a notable carryover cooking effect so food will continue to cook in the skillet and don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it will become very tough. Slice and serve immediately. Slice leftover fritatta into wedges and wrap in plasticwrap or store in an airtight container in the refrigerator for up to 3 days.


Nutrition Information:

Quickview
171k Calories
10g Protein
5g Total Fat
21g Carbs
2% Health Score
Limit These
Calories
171k
9%

Fat
5g
8%

  Saturated Fat
2g
15%

Carbohydrates
21g
7%

  Sugar
1g
1%

Cholesterol
75mg
25%

Sodium
720mg
31%

Get Enough Of These
Protein
10g
21%

Vitamin A
714IU
14%

Manganese
0.23mg
12%

Phosphorus
95mg
10%

Iron
1mg
9%

Selenium
6µg
9%

Vitamin B2
0.15mg
9%

Copper
0.17mg
9%

Folate
29µg
7%

Fiber
1g
7%

Zinc
0.85mg
6%

Vitamin B3
1mg
5%

Potassium
155mg
4%

Vitamin B1
0.07mg
4%

Vitamin B5
0.41mg
4%

Vitamin K
4µg
4%

Calcium
38mg
4%

Vitamin B12
0.23µg
4%

Vitamin B6
0.06mg
3%

Vitamin E
0.43mg
3%

Vitamin D
0.4µg
3%

Magnesium
9mg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

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