Cheesy Rice and Zucchini Frittata
Description
Havarti and Parmesan cheeses are a pleasing combination in this cheesy zucchini frittata that's simple to whip up and a satisfying addition to brunch, lunch, or dinner.
Ingredients
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cooking spray
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5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
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2 cups cooked basmati rice
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3/4 cup shredded Havarti cheese
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1/4 cup shredded Parmesan cheese
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1 cup milk
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4 large eggs, separated, divided
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2 teaspoons Sriracha sauce
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup panko bread crumbs
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
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.
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.
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.