I remember my sister making us lunch and making rice frittata. I have memories of how good it tasted. Since I have leftover rice in the fridge, why not go back in time? Let's make it....
6 large eggs, beaten in a bowl
1/2 cup chopped white onion
1/2 cup Grated good parmesan cheese
3 slices of Swiss or provolone cheese, chopped
1 cup cold white cooked rice
Cracked black pepper and salt to taste
1 TBS dry parsley
Olive oil for sauteing
Preheat oven to 400 degrees.
In large heavy skillet, get it nice and hot on burner. Once it starts smoking, lower the flame and add 2 TBS of olive oil to pan. Be careful not to splatter. Add the chopped onions and let soften and carmelize.
Meanwhile, beat the eggs very well, add remaining ingredients, including the rice.
After onion has carmelized, slowly add the egg mixture to the skillet. Stir the contents with a spatula, allowing the bottom to get a golden color.
Carefully place semi cooked frittata in preheated oven on center rack.
Allow to cook; it will form on it's own. After 20 minutes, check for color. Use gloves to remove. If it is not shaking in the middle, it's done.
Nice to serve for lunch with side salad.
Or, serve for dinner with sliced tomato salad and steamed stringbeans.