Rice and Broccoli Frittata

This frittata was great! It was a hit with each of us, even my now-picky 10 year old.

And, it could have been even better. Putting rice in the frittata leads to the possibility of combining Persian tahdig (crispy rice layer) with an Italian omelet – how good would that be?! I am still adjusting to cooking with the cookware and tools that are in the condo. I am adjusting to a non-stick skillet in place of my cast iron and the stovetop cooks a lot hotter than I am used to, so I am tending to be a bit cautious. In this case it was too cautious, next time I will keep the heat higher under the frittata as it cooks to truly get the tahdig effect on the bottom. We saw the possibility in the crispier parts of the frittata.

It is a simple combination of trusty ingredients – rice (in this case I used arborio rice, but other rice would work well), eggs, shallot, broccoli (you can use other vegetables as well, whatever is available), paprika, and butter. I should note that the paprika was a gift a friend brought back from Hungary for me.

Before I get into the recipe, I wanted to share one of the kitchen items I brought with me from Delaware – my Delaware spoon rest. Isn’t it neat? Brings a bit of my old home, and confidence, to my cooking.

Rice and Broccoli Frittata

inspired by Arborio Rice Frittata in the Washington Post

1/2 cup uncooked rice (arborio or other)

Kosher salt

6 large eggs

1 large shallot

Small broccoli crown

2 Tbsp unsalted butter

Freshly ground black pepper

Sweet Paprika

Hot sauce for serving (optional)

Directions

Place the rice in a medium saucepan. Add water to cover by 2 to 3 inches and a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook for 15 minutes or just until the rice is tender (cooking time may vary for other types of rice). Drain the rice in a strainer (fine mesh works best) and discard the cooking water.

While the rice cooks, whisk the eggs in a glass measuring cup or small bowl. Mince the shallot. Cut the broccoli into small florets and steam for 3 minutes and drain.

Melt the butter over medium heat in a 12 inch non-stick or cast iron skillet. Add the shallot and cook for about 2 minutes, until softened. Do not brown the shallots.

Add the rice, spreading it to cover the bottom of the pan.

Distribute the broccoli over the pan and press into the rice. Pour the eggs evenly over the rice. Cook until the eggs begin to firm up around the edges. Season lightly with salt and be generous with the pepper.