Faced with a quantity of leftover brown rice the other day, I decided to turn it into mini frittata muffins – something I’ve done with leftover spaghetti in the past, turning it into larger frittatas. It made sense to use smaller whole grains in bite-sized versions. The result was fantastic. The nutty, slightly chewy rice made these little eggy bites more substantial, and paired perfectly with the summer veg I just happened to have on hand – corn scraped off the cob, ripe tomatoes, and spinach plucked straight from my garden.
You could, of course, use any number of vegetables to make a frittata – whatever is in season or you happen to have in your fridge. It’s a great way to use up scraps of leftovers you may not have use for otherwise – a single sausage, for example, or bits of cheese. Or leftover cooked rice. Cook any fresh veg to get rid of excess moisture.
Divvy the mixture up between muffin tins (mini or regular sized), and top with beaten egg. More cheese on top is a very good thing.
Bake until puffed and golden. These are ideal warm or cold, and are perfect for breakfast, lunch, dinner or cocktail parties – how many recipes are as infinitely adaptable?
Cold leftover frittata muffins are divine cut into quarters and added to a big salad, like protein-packed, gluten-free “croutons”.
Brown Rice, Corn, Spinach & Tomato Frittata “Muffins”
canola or olive oil, for cooking
3/4 cup corn kernels (about 1 cobs’ worth)
1 cup cooked brown rice, short or long grain, cooled
1-2 ripe tomatoes, chopped
1 garlic clove, crushed (optional)
1-2 packed cups baby spinach leaves, torn into pieces
5 large eggs
1/2 cup milk
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese (plus extra for on top, if you like)
salt and pepper to taste
Preheat the oven to 375°F.
Heat a drizzle of oil in a large, heavy skillet set over medium heat. Sauté the corn for 2-3 minutes, then add the rice and cook for about 5 minutes, until the corn is starting to turn golden. Add the tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the spinach and cook until it wilts.
Meanwhile, stir together the eggs, milk, cheese, salt and pepper in a medium bowl. Divide the rice and vegetable mixture between small or regular sized muffin tins that have been sprayed with nonstick spray, and pour the beaten eggs overtop. If you like, sprinkle with more grated or crumbled cheese.
Bake for 15-20 minutes, until puffed and set. Serve warm, at room temperature, or cold. Makes lots.