Tomato Rice Frittata 🍚🥫🍳

Name: Tomato Rice Frittata 🍚🥫🍳
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 1/3 cup rice (70 grams); 1/3 cup tomato paste (70 grams); 1/4 cup water; 2 tablespoons finely chopped onion (20 grams); 1 tablespoon extra virgin olive oil; 1 egg; 2 tablespoons grated Parmesan cheese (20 grams); 2 tablespoons crumbled feta cheese (30 grams); Salt, black pepper

Salvo Germanà @germanas93

Firenze, Toscana, Italia

Tomato Rice Frittata 🍚🥫🍳

Salvo Germanà @germanas93

Firenze, Toscana, Italia

Saved

Ingredients

30 minutes

Serves 1 serving

1/3 cuprice (70 grams)
1/3 cuptomato paste (70 grams)
1/4 cupwater
2 tablespoonsfinely chopped onion (20 grams)
1 tablespoonextra virgin olive oil
1egg
2 tablespoonsgrated Parmesan cheese (20 grams)
2 tablespoonscrumbled feta cheese (30 grams)
Salt, black pepper

Saved

Steps

30 minutes

1

Finely chop the onion and sauté it in a pan with a drizzle of olive oil until it turns golden brown.
Add the tomato paste and 1/4 cup water.
Meanwhile, cook the rice according to package instructions (about 13-15 minutes).
2

Once the rice and tomato mixture are cooked, combine them together.
Also add:
• salt
• black pepper
• Parmesan cheese
• whole egg
Mix everything well and pour into a pan that has been wiped with a paper towel lightly coated in oil.
3

Sprinkle more Parmesan cheese on top and crumble the feta over it.
Cook over high heat for 5-6 minutes on one side, then flip and cook for another 4-5 minutes on the other side.
The rice frittata is ready to serve.