Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
This dish is easy to make, using pantry staples and fresh vegetables.
The combination of zucchini, eggs, and rice creates a satisfying and healthy meal.
It’s a versatile recipe, allowing you to swap in your favorite herbs or vegetables.
Perfect for meal prepping, as it stores well and reheats easily.
Conclusion:
This Zucchini, Potato, and Rice Frittata is a nutritious and delicious meal that you can whip up in under 40 minutes. Packed with protein from the eggs, fiber from the vegetables, and satisfying carbs from the rice, it’s a balanced dish that’s perfect for any time of the day. Whether you’re feeding the family or meal-prepping for the week, this recipe is sure to become a favorite!
Frequently Asked Questions:
Can I add cheese to this frittata?
Yes, grated cheese like mozzarella or cheddar can be added for extra flavor.
Can I use brown rice instead of white rice?
Yes, but adjust the cooking time since brown rice takes longer to cook.
What other vegetables can I add?
You can add bell peppers, spinach, mushrooms, or tomatoes for more variety.
How can I make this recipe gluten-free?
Substitute the flour with a gluten-free flour mix to make it gluten-free.
Can I cook this entirely in the oven?
Yes, you can bake the mixture in a preheated oven at 180°C (350°F) for 20-25 minutes.
Can I make this recipe ahead of time?
Yes, the frittata can be made ahead and stored in the fridge for up to 3 days.
What kind of potatoes should I use?
Use any starchy potatoes like Russets or Yukon Gold for best results.
Can I replace eggs with an egg substitute?
Yes, you can use egg substitutes or a mixture of flaxseed meal and water for a vegan option.
Is this recipe kid-friendly?
Absolutely! It’s mild in flavor and a great way to introduce veggies into kids’ meals.
How can I reheat leftovers?
Reheat in the microwave for 1-2 minutes or in the oven at 180°C (350°F) for 10 minutes
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