Cheesy Rice and Zucchini Frittata

Name: Cheesy Rice and Zucchini Frittata
Total time: 55
Yield: 6
Ingredients: cooking spray; 5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices; 2 cups cooked basmati rice; ¾ cup shredded Havarti cheese; ¼ cup shredded Parmesan cheese; 1 cup milk; 4 large eggs, separated, divided; 2 teaspoons Sriracha sauce; 1 teaspoon salt; ½ teaspoon black pepper; ¼ cup panko bread crumbs

Recipe by Christine Bauer from allrecipes.com

55 Mins.

Ingredients

6 servings

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cooking spray
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5 small zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
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2 cups cooked basmati rice
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¾ cup shredded Havarti cheese
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¼ cup shredded Parmesan cheese
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1 cup milk

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4 large eggs, separated, divided
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2 teaspoons Sriracha sauce
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1 teaspoon salt
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½ teaspoon black pepper
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¼ cup panko bread crumbs

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a shallow 2-quart baking dish with cooking spray.
Combine zucchini, cooked rice, Havarti, and Parmesan in a large bowl. Blend milk, egg yolks, Sriracha, salt, and pepper in a smaller bowl, then pour over the rice mixture and mix to combine.
Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Fold into the egg yolk-rice mixture. Pour into the prepared baking dish.
Bake in the preheated oven for 25 minutes. Sprinkle panko across the top and continue to bake until browned and set, about 10 more minutes.