Ham & Vegetable Rice Skillet
Submitted by happyzhangbo
Hearty skillet cake with brown rice, ham, zucchini, carrots, and cheese. Crispy bottom, soft center, and golden top from the broiler. A perfect way to use up leftover ham and vegetables for a quick weeknight dinner.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
35 minThis Ham & Vegetable Rice Skillet is a clever way to transform leftover ham and vegetables into a satisfying one-pan meal. Unlike a traditional frittata, this recipe uses cooked brown rice as the base, giving it a hearty texture that holds together beautifully when baked.
Kitchen Tips
- Use day-old rice for best results - it’s drier and won’t make the mixture soggy.
- Shred the vegetables finely so they cook evenly and distribute throughout the dish.
- Let the skillet cake rest 5 minutes after baking - this helps it set so it cuts cleanly.
- If your skillet isn’t oven-safe, transfer the mixture to a baking dish before broiling.
Variations
- Breakfast version: Add scrambled eggs to the mixture for a breakfast hash.
- Vegetarian: Omit ham and add white beans or chickpeas for protein.
- Spicy kick: Add red pepper flakes or diced jalapeños to the vegetable mix.
Ingredients
Directions
Cook rice following packet directions.
Sift flour into a large bowl.
Season with salt and pepper.
Lightly whisk eggs and milk in a medium bowl.
Pour into flour, mixing until smooth.
Stir in cooked brown rice, ham or turkey, carrot, zucchini, green onions and cheese, mix until combine well.
Coat a large nonstick skillet with cooking spray.
Heat over medium heat.
Pour rice mixture evenly into pan.
Smooth surface.
Cook for about 10 minutes or until mixture begins to set and edges start to brown.
Remove from heat.
Preheat grill on medium heat or oven to 350℉ (180℃) degree.
Set frittata in the skillet under grill.
Grill for 5 minutes or until light golden and set in centre or bake in the oven for another 10 to 15 minutes, or until set in center.
Use a spatula to loosen edges.
Let frittata stand in skillet for about 5 minutes.
Cut into wedges.
Place frittata among serving plates.
Top with greek yogurt or tzatziki and mixed greens if desired.
Season with pepper and serve warm.
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