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Ever wonder what to do with leftover rice? Often it get’s thrown away because it gets hard in the fridge. This rice and veggie frittata comes to the rescue! Use the veggies in this recipe (or the ones you have on hand) for a quick and easy breakfast, lunch or dinner.
- Makes 4 small or 2 large servings
- 1 TBSP canola oil
- ½ cup carrots, finely diced
- ½ cup broccoli florets, finely diced
- 1 heaping cup fresh spinach
- ½ cup canned petite-diced tomatoes (fresh tomato also works)
- 1 cup cooked rice
- 4 large eggs
- 2 TBSP 2% milk
- ¼ cup shredded jack cheese
- 2 tsp hot sauce
- salt and pepper
- 2 TBSP greens onions, sliced
- Preheat oven to 375 degrees.
- Heat the canola oil in a medium-sized skillet over medium heat.
- Add the carrots, broccoli and a sprinkle of salt and pepper and sauté for 5 minutes.
- Add the spinach and diced tomatoes, and sauté another 2-3 minutes until the spinach has wilted.
- Pour the rice into the skillet and press into an even layer with the veggies in the skillet. Turn the heat to medium-high.
- In a bowl, whisk together the eggs, milk, cheese, hot sauce and a sprinkle of salt and pepper.
- Pour this mixture over the rice and veggies. Roll the mixture around the sides of the pan by continuing to turn the pan from side to side for about one minute. Then let set for another minute (the egg mixture will start to bubble).
- Bake for about 18 minutes until the eggs start to puff up and a light golden crust forms around the sides and on the top.
- Immediately use a spatula to loosen the frittata around the sides of the pan. Then flip the frittata onto a plate.
- Serve with green onion over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.