Fried Rice Frittata

5 from 2 votes

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

Cook Time18

Total Time28

Course: Meatless Main Dish

Servings:

Calories: 223kcal

Author: Good Dinner Mom

Ingredients

2 Tablespoons Olive Oil
1 cup cooked brown rice, instant rice is fine (cook in broth of choice for best flavor)

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.

Instructions

Preheat oven to 325F degrees.
In a 10- or 12-inch nonstick skillet (I used a 12-inch, but for a thicker frittata, use a smaller skillet), heat 2 tablespoons oil over medium heat. Add the carrots, mushrooms, green onions, and green peas. Sauté until the vegetables begin to soften, about 3 minutes. Add the cooked rice and stir until the rice and vegetables are evenly combined.
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.

Notes

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.

Nutrition