Cheesy Zucchini and Rice Frittata Recipe

Ingredients

• cooking spray
• 5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
• 2 cups cooked basmati rice
• 0.75 cup shredded Havarti cheese
• 0.25 cup shredded Parmesan cheese
• 1 cup milk
• 4 large eggs, separated, divided
• 2 teaspoons Sriracha sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup panko bread crumbs

Instructions

1. Preheat your oven to 350°F (175°C). Grease a shallow 2-quart baking dish with cooking spray.
2. In a large bowl, combine the zucchini, cooked rice, Havarti, and Parmesan. In a separate, smaller bowl, whisk together the milk, egg yolks, Sriracha, salt, and pepper. Pour the liquid mixture over the rice and zucchini, then stir well.
3. In a clean glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the egg yolk and rice mixture. Pour the combined mixture into the prepared baking dish.
4. Bake in the preheated oven for 25 minutes. Sprinkle the panko breadcrumbs evenly over the top and continue baking until the frittata is golden brown and set, approximately 10 more minutes.

Nutrition

• Calories: 239 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 737 mg
• Protein Content: 13 g
• Cholesterol Content: 147 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g