Baked Rice And Vegetable Frittata Recipe

Name: Baked Rice and Vegetable Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 200 g Old Hill Parmesan Cheese; 200 g Freshcon Cooked Basmati Rice; 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 100 g Sambar Onion Peeled; 100 g Milky Mist Cooking Unsalted Butter; 1 pack (500 g) Natureland Organics Chana Besan; 1 kg Supreme Harvest Iodized Salt; 100 g Catch Sprinklers - Black Pepper Powder

Fusion cuisine · 420 calories

Baked Rice and Vegetable Frittata recipe

About this recipe

A hearty and satisfying dinner option, this baked frittata combines fluffy rice, vibrant bell peppers, and savory onions with eggs and parmesan cheese for a wholesome, eggetarian meal.

Ingredients

200 g Old Hill Parmesan Cheese
200 g Freshcon Cooked Basmati Rice
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
100 g Sambar Onion Peeled
100 g Milky Mist Cooking Unsalted Butter
1 pack (500 g) Natureland Organics Chana Besan
1 kg Supreme Harvest Iodized Salt
100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a pie plate or baking dish with butter to prevent sticking.
3. In a large mixing bowl, combine 1 cup of chickpea flour with 1 1/2 cups of water until well combined. Stir in 1/4 cup grated parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add 2 cups of cooked rice, 2 diced bell peppers, and 1 finely chopped onion to the egg mixture. Mix thoroughly to combine all ingredients evenly.
5. Pour the mixture into the prepared pie plate, spreading it out evenly.
6. Bake in the preheated oven for 15 to 25 minutes, or until a knife inserted into the center comes out almost clean.
7. Remove from the oven and let it cool for a few minutes before slicing and serving.