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Rice Omelet


Rice Omelet

Frittata di riso (pronounced fri-TAH-tah dee REE-zo), as this dish is known in Italy, is a crispy, crusty, cheesy combination of eggs and rice. It’s a very quick and nourishing meal to make at any time of day.Kids Advisory Board recipe tester Abigail says, “The hardest part was flipping the omelet.” But don’t worry if yours breaks apart while you’re flipping it! It will still be delicious.
Prep Time 15 minutes
Total Time 13 minutes
Servings 4 servings

kitchen gear

  • Measuring spoons
  • Measuring cups
  • Medium Bowl
  • Medium nonstick skillet
  • 2 Spatulas
  • Pot holders


  • 3 eggs (any size)
  • 1 cup cooked brown rice
  • 1/4 cup grated Parmesan cheese, crumbled feta cheese, or shredded mozzarella cheese
  • 1/4 tsp black pepper
  • Pinch salt
  • 1 tbsp butter or olive oil


  • Whisk the eggs in the bowl. Add the rice, cheese, pepper, and salt and mix well.
  • Put the skillet on the stove, turn the heat to low, and add the butter. When the butter has melted, pour in the egg mixture. Cook until the edges are opaque (no longer see-through) and the bottom is just starting to brown (use a spatula to take a peek),about 5 minutes.
  • Very carefully, using two spatulas, flip the frittata (this is a job for an adult) and cook until golden on the bottom, about 5 more minutes. Cut into wedges and serve right away.
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