Mediterranean Sheet Pan Rice Frittata
Protein-packed breakfast frittata with arborio rice, feta, olives, and herbs. Mediterranean flavors in an easy one-pan meal.
AI SCORE
94
/100
⏱️
75 min
Time
👥
8 people
Servings
🔥
295 kcal
Calories
📊
medium
Difficulty
Ingredients
- 1 cup arborio rice
- 10 eggs
- 1/2 cup milk
- 1 cup feta cheese crumbled
- 1/2 cup kalamata olives pitted
- 1 zucchini sliced
- 1 red bell pepper diced
- 1/4 cup sun-dried tomatoes chopped
- 2 tbsp fresh oregano
- 1/4 cup fresh parsley
- 3 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
1
Preheat oven to 350°F and line a sheet pan with parchment
2
Cook arborio rice according to package directions until tender
3
Heat 1 tbsp olive oil in rice pot and sauté onion and garlic
4
Mix cooked rice with sautéed aromatics and spread on sheet pan
5
Whisk eggs with milk, salt, and pepper in large bowl
6
Scatter zucchini, bell pepper, sun-dried tomatoes, and olives over rice
7
Pour egg mixture evenly over everything
8
Crumble feta on top and drizzle with remaining olive oil
9
Bake 25-30 minutes until eggs are set and golden
10
Garnish with fresh herbs and let cool 5 minutes before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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