This leftover rice frittata is packed with veggies and cooks in the oven, making it an easy family meal. It is also the perfect option for a packed lunch for school or work or a mid-afternoon snack!
Everyone loves this frittata! It has bacon and cheese in it; what is not to love? But it is also packed with healthy veggies! It will keep for 4-5 days in the refrigerator, and it freezes well and reheats wonderfully!
Serve it for dinner with a salad or some fries. Wrap it up for the kids for lunch, serve it warm for breakfast, slice it thinly, and use it as a filling for a sandwich or wrap. Or eat it as a snack at any time of day!
Leftover rice makes excellent fried rice. And if you are anything like me, you will always cook too much rice! Although as the kids get older, I find this happens less and less - teenage boys eat a lot!!
But another option is this leftover rice frittata. You don't need to have as much rice leftover, and it is packed with veggies. It is a winner! It's a protein-packed option for lunchboxes (great for growing teenagers!)
But it is incredible hot from the oven for dinner as well. Serve it with some oven fries and it is such an easy dinner....the oven is already on!
It is also a beautiful dish to gift to a sick friend or new mum, as it is healthy and versatile. To gift it, wrap it in parchment paper and wrap it tightly in plastic wrap to keep it fresh. I recommend gifting it whole with instructions (see below) on how to reheat it for dinner and how to keep it if they want to eat it cold.
Congratulations/Get Well Soon/(Insert your message)
This frittata will keep for 4 days in the refrigerator or 3 months in the freezer.
To reheat whole: Pre-heat your oven to 350ºF/170ºC, cover with foil and bake for 20 minutes or until warmed through.
Or reheat individual slices in the microwave in 30-second increments until warmed through (around 60-90 seconds)
It is also great cold!
Ingredients and Substitutions
- Leftover rice: Any rice you have leftover will work. I usually have leftover steamed white rice or brown rice.
- Zucchini: The zucchini is grated, so it cooks quickly. You need to squeeze out any excess moisture. You can use green or yellow zucchini/squash.
- Carrot: Like the zucchini, you need to squeeze out any excess moisture. You can substitute in pumpkin.
- Corn: Fresh kernels cut straight from the cob are the sweetest, but for ease, I often use canned or frozen corn kernels. Just ensure they are defrosted/drained well.
- Bacon: There is no need to cook the bacon; chop it nice and small, and it will cook through while the frittata cooks. Any bacon will work, and if I don't have any on hand, I will often substitute it with chopped ham or salami or leftover chicken.
- Cheese: Use any cheese that you love here. Sharp cheddar is a great option and is what I use most often. However, Monterey Jack, colby, fiesta blend, gruyere, and pepper jack are great options. You could use mozzarella or provolone, but you might need some extra seasoning in the egg mixture.
Storing the Rice Slice
You can cook this rice frittata recipe in advance and store it in an airtight container in the refrigerator for up to five days.
It can also be frozen. After cooking, let the frittata cool completely. Then, cut into slices, wrap each portion in plastic wrap or baking paper, and store in an airtight container for up to three months.
Reheat by covering individual slices with a dampened paper towel and heat in the microwave in 30-second increments until warmed through. The time will depend on the size of your portions, but I find it is usually around 90 seconds.
If you make this Bacon, Corn and Rice Frittata, don't forget to come back and comment or tag me on social media.
Any questions about the recipe? Use the comments section below.
Bacon, Corn and Rice Frittata
- 5 eggs
- ½ cup cooked rice - see note 1
- 1 zucchini - see note 2
- 1 carrot - see note 3
- 1 can sweet corn (420g/15oz can)-drained and rinsed
- 1 cup bacon/ham - chopped
- ½ cup grated cheese - see note 4
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 350ºF/180°C
- Lightly grease and line an 8inch/20cm square baking pan with parchment paper.
- Grate the zucchini and carrot and squeeze out the excess moisture.
- In a large bowl, whisk the eggs, then add in the salt and pepper and mix well.
- Add the corn, bacon, cheese, and grated veg to the mixture. Mix well.
- Pour the egg mixture into the prepared pan.
- Bake for 35-40 minutes, until just set. The middle should still wobble.
- Cool in the pan for 10 minutes.
- Eat immediately or allow to cool and then refrigerate until needed.
- Any rice you have leftover will work. I usually have leftover steamed white rice or brown rice.
- Use a medium-large zucchini. When grated, before the liquid has been squeezed out, it will be around 2 cups.
- Use a large carrot or 2 small carrots. When grated, before the liquid has been squeezed out, it will be around 1½ cups.
- Use any cheese that you love here. Sharp cheddar is a great option and is what I use most often. However, Monterey Jack, colby, fiesta blend, gruyere, and pepper jack are great options. You could use mozzarella or provolone, but you might need some extra seasoning in the egg mixture.