Bacon, Corn and Rice Frittata
- Replies 7
Bacon, Corn and Rice Frittata
Claire | Sprinkle and Sprouts
This leftover rice frittata is packed with veggies and cooks in the oven, making it an easy family meal. It is also the perfect option for a packed lunch for school or work or a mid-afternoon snack! Everyone loves this frittata! It has bacon and cheese in it; what is not to love? But it is also packed with healthy veggies! It will keep for 4-5 days in the refrigerator, and it freezes well and reheats wonderfully! Serve it for dinner with a salad or some fries. Wrap it up for the kids for lunch, serve it warm for breakfast, slice it thinly, and use it as a filling for a sandwich or wrap. Or eat it as a snack at any time of day!
Ingredients
• 5 eggs
• ½ cup cooked rice - see note 1
• 1 zucchini - see note 2
• 1 carrot - see note 3
• 1 can sweet corn (420g/15oz can)-drained and rinsed
• 1 cup bacon/ham - chopped
• ½ cup grated cheese - see note 4
• ¾ teaspoon salt
• ¼ teaspoon black pepper
Instructions
• Preheat the oven to 350ºF/180°C
• Lightly grease and line an 8inch/20cm square baking pan with parchment paper.
• Grate the zucchini and carrot and squeeze out the excess moisture.
• In a large bowl, whisk the eggs, then add in the salt and pepper and mix well.
• Add the corn, bacon, cheese, and grated veg to the mixture. Mix well.
• Pour the egg mixture into the prepared pan.
• Bake for 35-40 minutes, until just set. The middle should still wobble.
• Cool in the pan for 10 minutes.
• Eat immediately or allow to cool and then refrigerate until needed.
Notes
• Any rice you have leftover will work. I usually have leftover steamed white rice or brown rice.
• Use a medium-large zucchini. When grated, before the liquid has been squeezed out, it will be around 2 cups.
• Use a large carrot or 2 small carrots. When grated, before the liquid has been squeezed out, it will be around 1½ cups.
• Use any cheese that you love here. Sharp cheddar is a great option and is what I use most often. However, Monterey Jack, colby, fiesta blend, gruyere, and pepper jack are great options. You could use mozzarella or provolone, but you might need some extra seasoning in the egg mixture.
Nutrition
CALORIES: 246kcal | CARBOHYDRATES: 16g | PROTEIN: 10g | FAT: 16g | SATURATED FAT: 6g | CHOLESTEROL: 126mg | SODIUM: 483mg | POTASSIUM: 297mg | FIBER: 2g | SUGAR: 3g | VITAMIN A: 1652IU | VITAMIN C: 8mg | CALCIUM: 50mg | IRON: 1mg
serves 8
Claire | Sprinkle and Sprouts
This leftover rice frittata is packed with veggies and cooks in the oven, making it an easy family meal. It is also the perfect option for a packed lunch for school or work or a mid-afternoon snack! Everyone loves this frittata! It has bacon and cheese in it; what is not to love? But it is also packed with healthy veggies! It will keep for 4-5 days in the refrigerator, and it freezes well and reheats wonderfully! Serve it for dinner with a salad or some fries. Wrap it up for the kids for lunch, serve it warm for breakfast, slice it thinly, and use it as a filling for a sandwich or wrap. Or eat it as a snack at any time of day!
Ingredients
• 5 eggs
• ½ cup cooked rice - see note 1
• 1 zucchini - see note 2
• 1 carrot - see note 3
• 1 can sweet corn (420g/15oz can)-drained and rinsed
• 1 cup bacon/ham - chopped
• ½ cup grated cheese - see note 4
• ¾ teaspoon salt
• ¼ teaspoon black pepper
Instructions
• Preheat the oven to 350ºF/180°C
• Lightly grease and line an 8inch/20cm square baking pan with parchment paper.
• Grate the zucchini and carrot and squeeze out the excess moisture.
• In a large bowl, whisk the eggs, then add in the salt and pepper and mix well.
• Add the corn, bacon, cheese, and grated veg to the mixture. Mix well.
• Pour the egg mixture into the prepared pan.
• Bake for 35-40 minutes, until just set. The middle should still wobble.
• Cool in the pan for 10 minutes.
• Eat immediately or allow to cool and then refrigerate until needed.
Notes
• Any rice you have leftover will work. I usually have leftover steamed white rice or brown rice.
• Use a medium-large zucchini. When grated, before the liquid has been squeezed out, it will be around 2 cups.
• Use a large carrot or 2 small carrots. When grated, before the liquid has been squeezed out, it will be around 1½ cups.
• Use any cheese that you love here. Sharp cheddar is a great option and is what I use most often. However, Monterey Jack, colby, fiesta blend, gruyere, and pepper jack are great options. You could use mozzarella or provolone, but you might need some extra seasoning in the egg mixture.
Nutrition
CALORIES: 246kcal | CARBOHYDRATES: 16g | PROTEIN: 10g | FAT: 16g | SATURATED FAT: 6g | CHOLESTEROL: 126mg | SODIUM: 483mg | POTASSIUM: 297mg | FIBER: 2g | SUGAR: 3g | VITAMIN A: 1652IU | VITAMIN C: 8mg | CALCIUM: 50mg | IRON: 1mg
serves 8
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