Frittata di Riso


2 tablespoons olive oil
6 ounces vegetarian sausage patties
1 small to medium sweet onion, peeled and sliced
1 red bell pepper, seeded and thinly sliced
3/4 cup cooked white rice
1/4 cup fresh basil leaves, torn or coarsely chopped
salt and pepper
8 eggs
1/4 cup freshly grated parmesan cheese

Cooking Instructions

Preheat a broiler.

Heat about 1/2 tablespoon of the oil in an oven-proof, nonstick 12-inch skillet over medium-high heat. Add the vegetarian sausage patties and brown on both sides (about 3 minutes per side.) Remove from heat and let cool. Break the sausage patties apart into bite-size chunks and set aside. Place the skillet back over medium heat and add the remaining oil. Add the onions and bell pepper and cook, stirring often, until softened and just beginning to brown. Mix in the sausage, cooked rice and basil leaves. Season well with salt and pepper. Keep the skillet warm over medium-low heat.

In a large bowl, beat the eggs together with about half of the grated cheese. Pour the eggs evenly over the sausage-rice mixture; do not stir. Cook until the eggs start to firm up, lifting the sides occasionally to let uncooked egg run underneath (about 5 minutes.) Sprinkle the remaining cheese over the top and place the skillet under the broiler. Cook until the top is browned and the eggs are set (about 3 minutes.) Let rest for about 10 minutes and then, using a flexible spatula, slide the frittata out of the pan and onto a cutting board. Cut into 6 wedges and serve.

Makes 6 servings

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recipe courtesy of