- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- No added sugar
- 1 serve veg or fruit
Here’s a new way to enjoy your morning eggs. This vibrant fried rice frittata recipe is perfect for a cosy weekend brunch.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + resting time
Ingredients
- 6 Coles Australian Free Range Eggs
- 1/2 cup (125ml) milk
- 1/4 bunch coriander, stems and leaves finely chopped
- 2 tbs olive oil
- 100g Coles Rindless Wood Smoked Pan Size Bacon, coarsely chopped
- 250g cooked jasmine rice
- 3 spring onions, thinly sliced
- 1/2 cup (60g) frozen peas, thawed
- 1/2 cup (60g) grated tasty cheddar
- 2 tomatoes, finely chopped
- 2 tsp red wine vinegar
- Coriander leaves, extra, to serve
- Thinly sliced spring onion, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on high. Whisk the eggs, milk and half the coriander in a medium bowl. Season. Heat half the oil in a 22cm (base measurement) non-stick ovenproof frying pan over high heat. Add the bacon and cook, stirring occasionally, for 4 mins or until bacon starts to brown. Add rice, spring onion and peas and cook, stirring, for 4 mins or until peas are tender. Season.
Step 2
Pour over the egg mixture and tilt the pan to cover the base, gently stirring with a rubber spatula. Cook, without stirring, for 2 mins or until edges start to set. Sprinkle with the cheddar. Cook under the grill for 5 mins or until the egg sets and the cheddar melts and is golden. Rest for 5 mins.
Step 3
Meanwhile, combine the tomato, vinegar or lemon juice, remaining coriander and remaining oil in a bowl. Season and stir to combine.
Step 4
Place frittata on a serving platter. Top with tomato mixture and sprinkle with extra coriander and extra spring onion to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: For the best flavour, keep tomatoes at room temperature, away from direct sunlight. If your tomatoes are very ripe, store in the fridge and bring to room temperature before eating.
Use it up: Add leftover coriander from this dish to a hearty Lamb Biryani.
Ingredient tip: You can substitute red wine vinegar for lemon juice.
Fried rice frittata
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + resting time
Ingredients
- 6 Coles Australian Free Range Eggs
- 1/2 cup (125ml) milk
- 1/4 bunch coriander, stems and leaves finely chopped
- 2 tbs olive oil
- 100g Coles Rindless Wood Smoked Pan Size Bacon, coarsely chopped
- 250g cooked jasmine rice
- 3 spring onions, thinly sliced
- 1/2 cup (60g) frozen peas, thawed
- 1/2 cup (60g) grated tasty cheddar
- 2 tomatoes, finely chopped
- 2 tsp red wine vinegar
- Coriander leaves, extra, to serve
- Thinly sliced spring onion, extra, to serve
Description
Here’s a new way to enjoy your morning eggs. This vibrant fried rice frittata recipe is perfect for a cosy weekend brunch.
Method
Step 1
Preheat grill on high. Whisk the eggs, milk and half the coriander in a medium bowl. Season. Heat half the oil in a 22cm (base measurement) non-stick ovenproof frying pan over high heat. Add the bacon and cook, stirring occasionally, for 4 mins or until bacon starts to brown. Add rice, spring onion and peas and cook, stirring, for 4 mins or until peas are tender. Season.
Step 2
Pour over the egg mixture and tilt the pan to cover the base, gently stirring with a rubber spatula. Cook, without stirring, for 2 mins or until edges start to set. Sprinkle with the cheddar. Cook under the grill for 5 mins or until the egg sets and the cheddar melts and is golden. Rest for 5 mins.
Step 3
Meanwhile, combine the tomato, vinegar or lemon juice, remaining coriander and remaining oil in a bowl. Season and stir to combine.
Step 4
Place frittata on a serving platter. Top with tomato mixture and sprinkle with extra coriander and extra spring onion to serve.