1green chili seeds removed and finely chopped (optional- use only if you like your frittata hot and spicy)
a handfulblack olives thinly sliced
1/2cupparsley chopped, loosely packed
1/2 cupfeta cheese crumbled
1tablespoonbutterplus additional to grease the casserole
salt and pepper to taste
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.