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    Rice and Chive Frittata

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    Rice and Chive Frittata

    This is a great way to use up cold rice but if you want to cook it specifically for the dish, you'll need 60g uncooked rice. Make sure it's completely cold before you use it.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes


    • 2 tbsp olive oil
    • 1 large onion, chopped
    • 1 clove garlic, chopped
    • 15g pack chives, chopped
    • 150g cooked white long grain rice
    • 4 large eggs, lightly beaten
    • Salt and freshly ground pepper
    • 75g mature Cheddar, grated


    1. Preheat the oven to 180°C, gas mark 4.
    2. Heat the oil in a 20cm-diameter ovenproof frying pan.
    3. Add the onion and sauté until soft and golden. Take off the heat, stir in the garlic, chives and rice. Season the beaten eggs, pour over the mixture and mix well. Top with the grated Cheddar and bake for 20 minutes or until the egg is set in the middle. Serve warm (not hot), in wedges, with a tomato salad.

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