Fritatta, Risoni

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 262.0
  • Total Fat: 12.1 g
  • Cholesterol: 121.2 mg
  • Sodium: 295.8 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Fritatta, Risoni calories by ingredient
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Introduction

Can be prepared previous day, refrigerate and bake when required
Swiss chard can be torn or else just chop up the stalks and use leave for salads or other meals.
Can be prepared previous day, refrigerate and bake when required
Swiss chard can be torn or else just chop up the stalks and use leave for salads or other meals.

Number of Servings: 9

Ingredients

    200 gram(s) Barilla Risoni 100g Dry (by JEWELSTHEGEM)
    1 large Onions, raw
    1 cup, chopped Green Peppers (bell peppers)
    1 cup, chopped Peppers, sweet, red, fresh
    200 grams Swiss Chard (I used the left over stalks, chopped)
    1 can (12 oz) yields Yellow Sweet Corn, Canned
    1 small (5-1/2" long) Carrots, raw (grated)
    4 clove Garlic (chopped)
    2 tbsp Canola Oil
    1 tbsp Extra Virgin Olive Oil
    6 medium Egg, fresh, whole, raw
    .12 cup Flour, white
    100 grams Edam Cheese
    .25 cup Parmesan Cheese, grated

Directions

Chop all vegetables. Grate cheese keeping them separate, boil risoni in a large pan with 1 tsp salt.
Add 1 Tbsp canola to heated fry pan, and lightly fry pepper until starting to brown, add onions, and fry till golden. Add remaining Tbsp of canola, add Swiss chard fry lightly then add all remaining vegetables. Turn the heat off.
Meanwhile the Risoni should be alla dente, strain and add 1Tbs olive oil and set aside to cool. Add to vegetables and parmesan cheese, allow to cool before adding eggs.
Beat eggs add flour, beat then pour over vegetables.
place in oven proof dish, sprinkle grated edam on top, and place in frig till needed. Bake in moderate oven for about 30 minutes till cheese is bubbling, allow to sit 10 minutes before cutting.

Serving Size: makes 8 generous slices

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