Frittata Rice Bites
Muffin shaped morsels of rice, vegetable and cheese are just right for a sit-down breakfast treat or excellent for mid-morning snacking.
| 1 cup | shredded zucchini | 250 mL |
| 1/2 cup | finely chopped red pepper | 125 mL |
| 2 | cloves garlic, minced | 2 |
| 1/4 | onion, finely chopped | 1/4 |
| 1 tbsp | vegetable oil | 15 mL |
| 1 1/3 cups | cooked white or brown U.S. rice | 325 mL |
| 1 cup | shredded mozzarella cheese | 250 mL |
| 5 | eggs, beaten | 5 |
| 3/4 cup | milk | 175 mL |
| 1 1/2 tsp | dried Italian seasoning | 7 mL |
| 1/4 tsp | each salt and pepper | 1 mL |
In large skillet, cook zucchini, red pepper, garlic and onion in oil for 1 to 2 minutes; stir in rice. Cool; stir in cheese. Divide mixture evenly among 12 lightly greased non-stick muffin cups, press down well. In medium bowl, combine eggs, milk and seasoning; pour evenly among muffin cups. Bake at 350°F (180°C) 25 minutes or until set. Cool in pan 5 minutes before removing.
Makes 12 rice Bites.
Source www.riceinfo.com
*Check Italian seasoning for gluten.
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