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:

Equipment:

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:

covered percent of daily need