Cheesy Rice and Zucchini Frittata

To me, frittatas are a perfect taste and texture combination. They're practically up there with all the other great comfort food, but with a tiny bit less guilt. This dish is relatively simple to whip up and a very satisfying addition to a brunch, luncheon, or dinner menu.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 239 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• ¼ cup panko bread crumbs
• cooking spray
• ½ teaspoon black pepper
• ¼ cup shredded Parmesan cheese
• 4 large eggs, separated, divided
• 2 teaspoons Sriracha sauce
• 5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
• 2 cups cooked basmati rice
• ¾ cup shredded Havarti cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.

Step 2

Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.

Step 3

Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.

Step 4

Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.