Leftover Rice Frittata

Ingredients

• 1 cup cooked arborio rice, or rice of choice
• 1/3 cup Parmesan cheese
• 4 tbs. extra virgin olive oil
• 8 large organic eggs
• 3-4 fresh basil leaves finely chopped (optional)
• 1/2 tsp. cracked black pepper
• 1/2 tsp. sea salt

Directions

1. Heat 2 tablespoons of olive oil on medium heat in a medium frying pan for 1-2 minutes. Add the rice, seasoned with salt and pepper and stir for 2-3 minutes to heat through. In the meantime, whisk the eggs in a large mixing bowl with the Parmesan cheese. Add the eggs to the frying pan and stir occasionally. Once the eggs looks look loosely scrambled, remove the everything from the frying pan and return to the mixing bowl used to whisk the eggs.
2. Add the remaining 2 tablespoons of olive oil to the frying pan, increase the heat to medium-high for 2 minutes. Return the eggs to the frying pan and form a patty along the sides of the frittata with a spatula. Cook with frittata for 3-4 minutes and continue to move the spatula along the sides to ensure the eggs don’t stick to the side of the frying pan.
3. To flip the frittata, take a large plate (larger than the frying pan) and press the dish firmly on the frying pan with one hand, flipping the pan with the other hand on the handle. Cook for another 2 minutes on the other side. Set aside to cool for 5 or so minutes before serving.
4. This frittata keeps well in the fridge in an airtight container for up to 4 days.