Serves 8-10

6 eggs
Salt and pepper to taste
1 Tbs. minced parsley
1 Tbs. minced basil leaves (about 20)
2 Tbs. olive oil
3⁄4 cup cooked rice
1⁄2 cup shredded Gruyere cheese
3 green onions, trimmed and chopped
additional chopped parsley for garnish

In medium bowl, beat eggs with salt, pepper, parsley and basil until well blended. Stir in the rice, cheese and green onions.

In medium skillet, heat the oil. Pour in rice mixture. Shake the pan, slip a thin spatula under the frittata and tilt the pan to let uncooked portion flow underneath. When eggs are almost set, slide frittata onto a large, flat plate and invert frittata back into skillet. Cook another 2 minutes. Serve at room temperature, in thin wedges sprinkled with parsley.

(Louise Fiszer)