Crispy rice frittata
- 5 tbsp olive oil
- 3/4 lb leftover cooked meat (I used leftover pork from the slow cooker mojo pork that was not broiled)
- 4-6 oz fresh asparagus (8-10 stalks, chopped into 1-inch segments)
- 8 oz jarred roasted red peppers (chopped roughly)
- 2 shallots (sliced thinly)
- 2-3 cup leftover cooked rice
- 8 oz jarred marinated artichoke hearts (chopped roughly)
- 9 eggs, extra-large
- 4 oz crumbled goat cheese
- 1 handful grated Chihuahua cheese
Preheat the oven to 300 degrees Fahrenheit.
Put an oven-safe cast-iron skillet onto the stove and turn the burner to medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering. Add leftover meat and sauté until most is well-caramelized, about 5 minutes. Place on a plate with several paper towel sheets to drain.Add another tablespoon of the olive oil. Add the asparagus and cook until softened and edges are slightly browned, 3-5 minutes. Remove the asparagus to another portion of the plate where the meat is draining.
Add another tablespoon of the olive oil. Add the chopped red peppers and cook until they have taken on a little color and are fragrant, 2-3 minutes. Remove the peppers to the paper towel-covered plate.
Add the last tablespoon of the olive oil. Add the shallots and cook until very dark, 3-4 minutes. Add the leftover rice and stir together thoroughly, then pat the mixture down and leave to cook for 10 minutes, or until the bottom layer of rice is crispy. Turn the burner off and remove from heat.
Crack the eggs into a large bowl. Whisk the eggs together until well-beaten, then add salt and pepper to taste. Add the crumbled goat cheese and whisk with the egg mixture until well-combined.
Assemble the frittata in the skillet:
Sprinkle the handful of Chihuahua cheese over the rice. Make sure the caramelized leftover meat is well-drained, then add atop the cheese layer. Add the asparagus and red peppers next, scattering all across the top of the frittata. Add the marinated artichoke hearts, making sure to scatter well. Pour the egg and goat cheese mixture all over the skillet, making sure all of the ingredients are pushed down as much as possible to submerge them.Take the assembled skillet and transfer it to the oven. Let the frittata cook for 20-30 minutes, until the liquid has evaporated. Remove the skillet from the oven and let rest for 5-10 minutes. Use a spatula to run around the edges of the skillet, pulling the frittata away, then turn the frittata out onto a serving vessel. Cut into wedges and serve.