Cheesy rice frittata with peppers

A champion dish for a celebratory breakfast or brunch. The combination of garlic, peppers and cheese is delicious.

• Serves: 4
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 1 - 15 minutes

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Ingredients

• 45 ml (3 tbsp) olive oil
• 1 onion, peeled and thinly sliced
• 1 red pepper, seeded and thinly sliced
• 1 yellow pepper, seeded and thinly sliced
• 15 ml (1 tbsp) butter
• 2 cloves of garlic, crushed
• 1 baby marrow, thinly sliced
• salt and freshly ground black pepper to taste
• 250 ml (1 cup) cooked Spekko Long Grain Parboiled Rice
• 250 ml (1 cup) grated Cheddar cheese
• 250 ml (1 cup) cream
• 6 eggs, beaten
• 30 ml (2 tbsp) grated Parmesan cheese
• baby rocket, cos lettuce and baby tomatoes to serve

Method

1. Heat oil in an ovenproof frying pan and fry onion and peppers over low heat until softened.
2. Add butter, garlic and baby marrow and fry for a few minutes. Season to taste and stir in cooked Spekko Long Grain Rice.
3. Mix the Cheddar cheese and cream into eggs and season to taste. Pour eggs over vegetables and stir lightly to spread egg. Make sure the egg mixture covers the base of the pan like an omelette. Allow any raw egg to run in underneath cooked egg.
4. Heat grill of oven. Cook egg gently in pan over a low heat until just set. Sprinkle Parmesan cheese over, place under grill and brown the top gently.
5. Serve frittata with a salad of baby rocket, cos lettuce and baby tomatoes.
From the Spekko kitchen
1. For a slight variation add 1 baby marrow sliced, 1 small red pepper sliced, 12 cherry tomatoes, halved and fresh sprigs of rosemary on the egg once set. Top with Parmesan and grill as above.