"Eli Rice" is the name we gave to rice frittata when my son, Eli, was young.... because at the time he was picky and it was something he actually liked. Rice frittata is a great way to use leftover rice, and this version is baked in a pie plate rather than in a skillet on the stove top. The slice in the photo is totally naked. This can be made so much more interesting and pretty with added veggies and/or meat. Get creative!
Baked Eli Rice
2 cups cooked rice
10 eggs, beaten
Salt & Pepper (to taste)
Your favorite herbs and spices (to taste)
Chopped, steamed veggies (such as onion, pepper, tomato, spinach, squash, etc.)
Chopped, cooked meat/poultry/protein (such as ham, beef, pork, bacon, chicken, etc.)
1 cup grated cheese (your favorite)
Preheat oven to 350ºF. Mix rice, eggs, seasoning and veggies. Pour into greased pie plate. Top with cheese. Bake until well-set (about 1 hour).
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