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

• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 200G All Things Butter Unsalted Butter
• - Doves Farm Organic Chickpea Flour
• - Forest Whole Foods Organic White Quinoa
• Pack Tray Of 30 Medium Free Range Eggs
• 100G Heera Black Pepper Whole 100g
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Grease a pie plate or baking dish with butter to prevent sticking.
3. 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. 4. Add 2 cups of cooked quinoa, 2 diced bell peppers, and 1 finely chopped onion to the egg mixture. Mix thoroughly to combine all ingredients evenly.
5. 5. Pour the mixture into the prepared pie plate, spreading it out evenly.
6. 6. Bake in the preheated oven for 15 to 25 minutes, or until a knife inserted into the center comes out almost clean.
7. 7. Remove from the oven and let it cool for a few minutes before slicing and serving.