Fried Rice Frittata
Use traditional Fried Rice ingredients for this healthy frittata or whatever you have in the refrigerator. Skip the soy sauce to make this gluten-free. Great hot or cold as lunch leftovers.
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Meatless Main Dish
Servings: 6
Calories: 223kcal
Author: Good Dinner Mom
Handful of each of the following:
- Rough diced carrots
- Fresh sliced mushrooms
- Green onions, white and greens
- Green peas
- 4 eggs
- 6 egg whites
- ¼ cup milk
- ¼ teaspoon black pepper
- 2 Tablespoons soy sauce, or Tamari
- 2 teaspoons Sriracha hot sauce, This will not make the frittata hot, but may be omitted
- Have extra fresh mushrooms and onions on hand for serving on the side
- If wanting to serve as Egg Foo Young, prepare your favorite brown gravy and keep warm.
Preheat oven to 325F degrees.
In a 10 or 12 inch non-stick skillet (I used 12 inch, but if you want your frittata thicker, use a smaller skillet), heat 2 Tablespoons oil over medium heat. Add handful of carrots, mushrooms, green onions, and green peas. Saute until vegetables begin to soften, about 3 minutes.
In a medium bowl, whisk together 4 eggs, 6 egg whites, ¼ cup milk, ¼ teaspoon pepper, 2 Tablespoons soy sauce and 2 teaspoons hot sauce. Pour egg mixture into skillet and make sure vegetable and rice are evenly distributed.
Transfer skillet to the oven and bake 15-18 minutes, or until set and top begins to golden.
Remove from oven, cut as desired and serve immediately with extra vegetables and sauce of your choice.
- Use whatever vegetables you have on hand. This recipe is also delicious with asparagus, or bell peppers.
- If you're looking for a Keto or low carb option, substitute riced cauliflower for the brown rice.
Calories: 223kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 432mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 40mg | Iron: 1mg