Rice, leek and prosciutto frittata

Name: Rice, leek and prosciutto frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/3 cup medium grain rice; 1 tbsp olive oil; 2 medium leeks, halved, washed, thinly sliced; 6 slices prosciutto, chopped; 8 eggs, lightly beaten; 1 cup finely grated parmesan; 100g mixed salad leaves

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $11.37 /serving

Author : Liz Macri

main bake autumn

Ingredients

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Instructions

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Step 1

Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Allow to cool.

Step 2

Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm above edge of pan on all sides.

Step 3

Heat oil in a large frying pan over medium heat. Add leek and prosciutto. Cook, stirring, for 5 minutes or until leek has softened. Place leek mixture in a large heatproof bowl. Add eggs, rice and half the cheese. Stir to combine.

Step 4

Pour mixture into prepared pan. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and set. Serve with salad leaves.