- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Rice adds extra texture and substance to this frittata, making it a great meal on its own.
Ingredients
- 1/3 cup medium grain rice
- 1 tablespoon olive oil
- 2 medium leeks, halved, washed, thinly sliced
- 6 slices prosciutto, chopped
- 8 eggs, lightly beaten
- 1 cup finely grated parmesan
- 100g mixed salad leaves
Method
- Step 1Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Allow to cool.
- Step 2Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm above edge of pan on all sides.
- Step 3Heat oil in a large frying pan over medium heat. Add leek and prosciutto. Cook, stirring, for 5 minutes or until leek has softened. Place leek mixture in a large heatproof bowl. Add eggs, rice and half the cheese. Stir to combine.
- Step 4Pour mixture into prepared pan. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and set. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1874 kj
Energy
27g
Fat Total
11g
Saturated Fat
2g
Fibre
34g
Protein
471mg
Cholesterol
1309.58mg
Sodium
2g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Storage tip: Allow frittata to cool to room temperature and store in an airtight container in the fridge for up to 2 days.
- Author: Liz Macri
- Image credit: Craig Wall
- Publication: Super Food Ideas
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