Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.
Recipe information
Yield
2 Servings
Ingredients
Preparation
Step 1
Heat 1 Tbsp. oil in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and oregano and cook, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Transfer to a medium bowl and season with salt and pepper.
Step 2
Heat 1 Tbsp. oil in a small nonstick skillet over medium-high. Add zucchini, season with salt and pepper, and cook, tossing occasionally, until golden and tender, about 4 minutes. Add rice and remaining 1 Tbsp. oil. Cook, stirring occasionally, until rice is crisp, about 3 minutes. Reduce heat to medium and add eggs, tilting skillet to evenly distribute. Cook, undisturbed, until eggs are mostly set, about 1 minute. Invert pancake onto a plate, then slide back into skillet. Cook until golden brown on the second side, about 1 minute more. Let cool slightly before cutting into wedges. Serve with reserved tomato sauce for dipping.
Step 3
Do Ahead: Tomato sauce can be made up to 3 days ahead. Cover and chill.
