Rice and Veggie Froscia

Have you ever heard of froscia? It is a Sicilian frittata type of food. In our family we have a few different variations of froscia, all of them are delicious.

Growing up, my mom would use leftover rice and mix in some egg, breadcrumbs, and Parmesan cheese. She would then fry them like little pancakes, making a frosica with rice. We loved them and would rarely leave any leftovers.

Fast forward 20 years, and I started making them for my kids. I am always trying to find new ways to sneak in vegetables so I decided to add some carrot, celery, and onion; “they holy trinity” as some call it. My kids devoured them. As time passed I continued experimenting with other vegetables and found that the kids always ate them regardless of what I was putting in them.

These vegetable and rice froscia quickly became a staple, especially since I knew I could almost add as many vegetables as I wanted and my kids would continue to eat them!

It’s a win win for us!

Rice and Veggie Froscia

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Course: Appetizers, Breakfast, Lunch

Ingredients

• 3-4 eggs

• 1/2 tsp salt

• 1 tsp parsley

• 1/4 tsp garlic pepper, optional

• 1/4 c breadcrumbs

• 1/4 c grated Parmesan

• 1 c cooked rice

• 1 stalk celery

• 1 carrot

• 1/4 onion

Directions

• Chop the vegetables very small, best done with a food processor.
• In a bowl combine eggs, salt, garlic pepper and parsley.
• Add bread crumbs, cheese, and rice. Mix well.
• Stir in chopped vegetables.
• Heat a griddle over medium-low heat then coat with olive oil.
• Scoop mixture onto heated griddle, using approximately 1/4 c each.
• Cook for about 2-3 minutes on each side or until cooked through.
• Remove from pan and sprinkle with a little extra Parmesan.
• Serve with red sauce for dipping.

Notes

• Other optional add ins: spinach, broccoli, garlic, asparagus, mushrooms, cauliflower, fresh herbs, etc.