Rice omelette

Name: Rice omelette
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 6
Ingredients: Rice 1 cup; Eggs 7; Fava beans (to shell) 14.1 oz; Peas (to be shelled) 2 ½ cups; Asparagus 7 oz; Fresh scallion 3.5 oz; Grana Padano PDO cheese to grate 2.5 oz; Fresh liquid cream 3 &frac13; tbsp; Marjoram to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 35 min
Cook time: 1 h 5 min
Serving: 6

PRESENTATION

In Southern Italy, the rice frittata is like a surprise twist on the classic spaghetti frittata. Really, it’s super popular in places like Naples. People there love adding spring veggies—like fresh asparagus, sweet peas, or fava beans—for a veggie-packed delight. And the best part? It’s got this moist and tender interior. Why? A bit of cream mixed with the eggs. Gives each bite a soft and almost creamy vibe. So different from the usual baked frittata texture.

Honestly, it’s a great example of Italian creativity in using up what’s on hand, especially with leftover rice recipes. Instead of letting rice go to waste, you get something really really flavorful. Whether you keep it simple or load it up with veggies, there’s always room to make it your own—keep things interesting. And listen, it’s perfect for casual gatherings or those days when you need something easy yet satisfying. A rice frittata really shines, you know? It’s the kind of easy frittata recipe that tastes just as good at room temperature as it does fresh from the pan.

Italians often bring it along for picnics or pack it into lunchboxes. You get a golden top and super crispy edges, while the inside stays soft and bursting with flavor from whatever you add—veggies, cheese, or herbs from the garden. Which is great, right? In some Southern regions, people like to mix in local cheeses or fresh market finds, so every frittata turns out a bit differently.

It’s not just a great idea for healthy breakfast ideas or a quick bite; it is pretty much a fun way to experiment with egg-based dishes and make the most of leftovers. I mean, the flexibility is a big draw—swap in different veggies or add some cooked meats, and it still works beautifully. This is one of those Italian frittata variations that brings a touch of creativity to the table every time you make it. Really good stuff.

How to prepare Rice omelette

To prepare the rice omelette, first prepare the vegetables: shell the peas 1 and gather about 80 g in a bowl, then do the same with the fava beans 2 and remove the skin 3; you will need about 50 g of shelled fava beans.

Remove the toughest part of the asparagus stalk 4 and cut the rest into slices 5. Finally, clean the spring onion and slice it finely 6.

Meanwhile, bring a pot of salted water to a boil and cook the rice for the time indicated on the package 7. Drain the rice and transfer it to a bowl, season with a drizzle of oil 8 and mix well 9. Set aside.

Heat a drizzle of oil in a large pan, add the spring onion 10 and sauté over medium heat for 2 minutes. Add the asparagus 11 and fava beans 12 and sauté for another couple of minutes.

Add the peas 13, salt, and sauté everything for another 2 minutes, then pour in a splash of water 14, lower the heat, and cook covered for 5-7 minutes. Turn off the heat and let cool 15.

Crack the eggs into a bowl, then add the cream 16 and grated Grana Padano DOP 17 and mix well with a whisk 18.

When you have obtained a homogeneous mixture, add the rice 19, sautéed vegetables 20, and marjoram leaves 21.

Mix everything with a whisk 22, then salt 23 and pepper. Take a deep pan (the one we used measures 19 cm in diameter at the base), heat a generous drizzle of oil, and pour the mixture inside 34.

Cover with the lid and cook over medium-low heat for about 35 minutes 25, then flip the omelette to the other side and continue cooking for another 6 minutes, still with the lid on 26. Transfer the rice omelette to a serving dish and serve 27!

Storage

The rice omelette can be stored in the refrigerator for up to 2 days, in an airtight container.

Advice

You can replace the Grana Padano DOP with grated Pecorino for a stronger flavor.

As an alternative to marjoram, you can use mint or oregano, fresh or dried.

Don't throw away the fava bean and pea shells, they are great for making other delicious recipes like Fava Pod Omelette or Pasta with pea pods!

For the translation of some texts, artificial intelligence tools may have been used.

Rice omelette

PRESENTATION

How to prepare Rice omelette

Storage

Advice

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