In my house, leftovers are a rarity. With two teenage sons living here, you can never assume that what you find in the fridge will still be there the next time you check! This, however, almost never applies to leftover rice. Rice is one of those things that you make and eat immediately. It somehow loses its appeal when reheated.

The other night I made a mushroom gorgonzola risotto. Oddly we had leftovers. Tonight I used that risotto and made a frittata. Frittata is like an omelette that isn’t folded over. It is obviously egg-based and can include many ingredients from meats, to vegetables, to cheese. It is a great dish to make if you are emptying out the refrigerator.

I had about 4 cups of leftover risotto. This can also be made with leftover white rice.

In a large nonstick skillet heat 3Tbsp olive oil and add the risotto in a single layer. Allow to heat through on medium heat for about 15 minutes. In the meantime, beat 6 large eggs and season with salt and pepper to taste. When the risotto is heated through and has a nice crust on the bottom, add the beaten eggs to the skillet and gently nudge and lift the rice so that as much of the eggs seep through. Make sure to get the edges. At this point, you have two options: A. the heat can be lowered to medium-low and the skillet can be covered and the frittata will continue cooking or B. you can invert the frittata onto a large round dish and slide it back into the skillet to allow the top to finish cooking, without the need to cover. Unless you know what you are doing, I would go with option A. I found out the hard way that I am not well-versed in frittata inversion, and let’s just say that cleaning up frittata is not as fun as actually eating it!

Buon appetito!