This light dinner is full of vegetables and pairs well with a simple salad in summer or a warm bowl of soup in winter. Can be made gluten-free!
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
45 minIngredients
Directions
Preheat the oven to 400℉ (200℃).
In a large bowl, combine eggs, ricotta, and sour cream.
Stir until eggs are beaten and the ingredients are combined.
Add orzo or rice, tomatoes, onions, ½ cup mozzarella, poultry seasoning, salt, and pepper.
Pour the mixture into a 9-inch glass pie plate.
Sprinkle remaining ½ cup cheese on top of frittata.
Bake for 20 minutes.
Frittata is done when it is lightly golden and a knife inserted near the center comes out clean.
Remove from the oven and let set for 5 minutes.
Cut into 6 wedges and serve.
Note: use rice instead of orzo pasta for a gluten-free version of this frittata.
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