1green chili seeds removed and finely chopped (optional- use only if you like your frittata hot and spicy)
1zucchinigrated
1carrot grated
a handfulblack olives thinly sliced
1/2cupparsley chopped, loosely packed
1/2 cupfeta cheese crumbled
1tablespoonlemon juice
1tablespoonlemon zest
1tablespoonbutterplus additional to grease the casserole
salt and pepper to taste
STEP BY STEP IMAGES
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Instructions
Cook the brown rice as per package instructions.
Squeeze out water from the grated zucchini.
Heat the butter in a pan and saute the onions, chili (if using) and grated vegetables for 5 to 10 minutes until cooked. Cool the mixture.
Add the sauteed vegetables to the cooked rice along with olives, parsley, salt, and pepper. Mix well and place the prepared rice mixture in a casserole or baking dish greased with butter and sprinkle crumbled feta cheese on top.
Preheat the oven at 180°C.
Beat the eggs with salt, pepper, lemon juice, and zest. Pour evenly on top of the rice mixture and bake in the oven for 20 minutes or until cooked through. The middle should still be a bit jiggly since the frittata continues to cook even after being taken out of the oven. Slice and serve.
Notes
The lemon juice in the frittata is rich in vitamin C which helps in the absorption of calcium in the eggs.
If you want more of this goodness, serve with lemonade.
Keep a close watch if it exceeds 20 minutes of cooking time in the oven. The middle should be ALMOST cooked when it is taken out of the oven.