Italian Risotto Frittata

Serves: 4
Total Calories: 269


6 eggs
salt and freshly ground pepper to taste
1 tablespoon minced fresh oregano or basil
2 tablespoons butter or olive oil
3/4 cup , cooked arborio rice or long grain rice
1/2 cup diced Fontina or gruyére cheese
2 ounces Italian bacon (prosciutto), cut into julienne
2 green onions, including tender green parts, chopped
cherry tomatoes and fresh basil sprigs for garnish (optional)


1. Preheat the broiler. In a medium bowl, beat the eggs, salt, pepper, and oregano or basil just until blended. In a medium skillet, melt the butter or heat the oil over medium heat and pour in the eggs. Spoon the rice, cheese, prosciutto, and onions over the eggs and reduce the heat to low. Shake the pan, slip a thin spatula under the eggs just as soon as they begin to set, and tilt the pan to let the uncooked portion flow underneath.

2. When the eggs are set, place under the broiler to brown the top lightly. Slide the frittata onto a warm plate and cut into wedges. Serve garnished with cherry tomatoes and basil sprigs, if desired.

TO MAKE AHEAD: Once cooked, the frittata will keep, tightly wrapped in plastic in the refrigerator, for up to 2 days.

TO REHEAT: Serve cold, at room temperature, or reheat in a preheated 350°F oven for 5 to 10 minutes.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 269
Calories from Fat: 109

This Italian Risotto Frittata recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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