Vegetable Fried Rice Frittata


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Vegetable Fried Rice Frittata is a simple yet flavorful meal made using one skillet!

Vegetable Fried Rice Frittata

Goodbye Christmas cookies, hello vegetables.

It’s a new year and time for a fresh start.

Sometimes healthier foods can be bland and boring, but this isn’t one of them. I’m not saying this fritatta is the equivalent of raw celery sticks and kale leaves, but it’s better than cookies. It’s made by layering vegetables on top of a bed of seasoned rice, and they’re coated with creamy soup and eggs. It takes on an almost cheesy-like quality, even though no cheese was used. It’s vegetarian, gluten-free, and packed with protein from the eggs. And it comes together in five minutes, the best kind of healthy meal.

To make the frittata, I added frozen fried rice to the bottom of my cast iron skillet. I used Trader Joe’s frozen fried rice and I didn’t even bother thawing it first. I really don’t know how much frying of the fried rice Trader Joe’s does because it tastes more seasoned than fried but use pre-cooked brown rice or any rice you enjoy.

Vegetable Fried Rice Frittata

I coated the rice with a can of cream of mushroom soup and since cream-style soups are so thick, it created a cheesy texture without using cheese, which is nice in case you’ve eaten your fair share over the holidays. However, if you have shredded cheese and would like to use it, feel free to sprinkle a handful or two over the soup.

On top of the soup, I sprinkled a random assortment of produce-drawer vegetables over the rice. I used a combination of carrots, broccoli, and green beans. Most any vegetable including frozen peas, canned corn, fresh bell peppers, mushrooms, or onions will work. If you’re trying to work more vegetables into your life because you’re trying to get healthy in 2013, this is a perfect way to incorporate them. Plus, sneaking them into a frittata is one way to trick your kids or spouse into eating more, not that you’d ever want to trick them.

If you’d like to add some leftover shredded chicken, turkey, sausage, tofu, tempeh, previously cooked chickpeas or another favorite protein, go for it now. I’d go with a generous half-cup sprinkled over the vegetables.

Vegetable Fried Rice Frittata

Next, I beat four eggs and poured them over the top and then drizzled a couple tablespoons of olive oil for richness and flavor. I seasoned the frittata using Mrs. Dash Chipotle seasoning blend. Try anything from curry powder to cayenne pepper based on preferences. Prepared soup is quite salty and the frozen fried rice was already salted and seasoned so I omitted salt, but used a bit of black pepper.

I hoisted my heavy load into the oven and baked the frittata for 45 minutes. I pulled the skillet from the oven when the center had just barely set and wasn’t overly brown. Carryover heat from the hot skillet continues to cook the food, which is something to be mindful of when cooking with cast iron. Even when out of the oven, the food continues to cook as long as it remains in the cast iron. If you wait to pull food from the oven until it looks fully done, it will likely become over-done as it cools in the skillet.

Vegetable Fried Rice Frittata

I allowed the frittata to cool and set up in the skillet and then transferred the big golden disc to a cutting board, where I treated it as a ‘pizza’ and sliced it into six wedges. I’m on a roll with pizza lately. The wedges that weren’t eaten made great leftovers for lunch the following day. I reheated them in just a minute in the microwave. I love it when I can get two meals out of one cooking session. Cook once, eat twice; words to live by.

This was a hit with the family and it was packed with flavor from the rice, soup, and seasonings. The seasoned fried rice created a crusted rice base, and the vegetables that adorned it provided a bit of crunchy texture. The soup provided creaminess and a cheesy-like quality, minus the saturated fat. Scott liked that the eggs were creamy in the center and the edges stayed crispy and crunchy.

Vegetable Fried Rice Frittata

Skylar liked the pizza shape. Anything that’s shaped in the form of a slice of pizza slice is an automatic hit with kids.

I liked that it literally took me less than five minutes to prep and was a virtually no-work meal and healthier than a slice of this pie.

Vegetable Fried Rice Frittata

Vegetable Fried Rice Frittata - Like a fried rice & veggie stir that was baked into soft creamy eggs! Easy & healthy!

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4.34 from 3 votes

Vegetable Fried Rice Frittata

By Averie Sunshine
This is an easy vegetarian meal to toss together in just minutes, uses just one skillet, and is highly adaptable based on the what you have around and your preferences. The fried rice forms a crusty base, the creamy soup lends a cheesy quality, and the vegetables add healthy texture. The eggs and centers stays soft while the edges crisp up. A simple yet flavorful one skillet meal. The frittata may be baked in a 9-by-9-inch pan or similar oven-safe baking dish.
Prep Time: 4 minutes
Cook Time: 45 minutes
Inactive Time: 1 minute
Total Time: 50 minutes
Servings: 4
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  • 4 cups fried rice, previously cooked (I use half of one 20-ounce bag of Trader Joe's frozen vegetable fried rice)
  • one 10.5-ounce can cream of mushroom soup, cream of chicken soup or other cream style soup may be substituted, such as celery or potato
  • ½ cup vegetables, diced (carrots, broccoli, corn, peas or a favorite; fresh, frozen, or canned)
  • ½ cup previously cooked protein, diced and optional (beans, chicken, tofu, tempeh, pork, beef)
  • 4 large eggs, lightly beaten
  • 1 tablespoon olive or vegetable oil
  • ¾ teaspoon all-purpose seasoning blend, Mrs. Dash, Trader Joe's 21 Salute, Lowry's, or similar
  • salt and pepper, optional and to taste (both the fried rice and soup are likely already quite salted)


  • Preheat oven to 375F and spray or grease a large oven-safe skillet (I use a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet , skillets from 9 to 12 inches in diameter will work). Add the rice to the skillet, covering the base in a flat layer (I don't bother unthawing the frozen fried rice and add it straight from bag to skillet). Sprinkle the vegetables and optional protein evenly over the rice. Add the soup and lightly spread it using a spatula because it's thick. Pour eggs evenly over the top of the soup. Drizzle with olive oil, sprinkle with seasoning blend, and salt and pepper to taste.
  • Bake for about 45 to 50 minutes, or until top is golden browned and set, and edges have crisped up. Remember that if cooking in cast iron, there is a notable carryover cooking effect so food will continue to cook in the skillet and don't wait to pull frittata from oven until it's very browned because with carryover cooking factored in, it will become very tough. Slice and serve immediately. Slice leftover fritatta into wedges and wrap in plasticwrap or store in an airtight container in the refrigerator for up to 3 days.


Serving: 4, Calories: 465kcal, Carbohydrates: 55g, Protein: 23g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Cholesterol: 213mg, Sodium: 1566mg, Fiber: 4g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Creamy and Crispy Hash Browns Frittata – Similar to today’s recipe, but instead of rice hash browns are used and it’s a fast brinner (breakfast-for-dinner) or brunch to throw together in virtually no time. The cream-style soup gives the frittata an almost cheesy-like quality. The eggs are creamy and the potatoes crisp up, creating both softness and a bit of crispy texture and crunch

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Do you have a favorite frittata recipe or cast iron or oven-safe skillet recipes?

What do you make for lighter or healthier dinners?

Fast and easy toss-together dinners using whatever is on hand or needs to be used up and baking it all in my cast iron skillet is one of my favorite tricks. You can make this recipe in an oven-safe baking dish or a 9-by-9-inch pan if you don’t have a skillet. I’m convinced that almost any combination of eggs, rice, potatoes, fresh or frozen vegetables, beans, corn, cheese or odds and ends will bake up just fine. We usually eat half of the batch one night, and then the day we’ve got lunches handled.

My cast iron skillet is jealous I’ve been using it for more savory items than Chocolate Chip Peanut Butter Oatmeal Skillet Cookies

Have a great weekend!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. Wow! This looks awesome :) I bet potatoes would go great in there as well- potatoes go well in just about any kind of frittata. Thanks for sharing, I will have to give this a try!

  2. Do you think the recipe would work without the cream soup? I could just add some milk to the eggs and maybe some cheese.

    1. Sounds good to me! Make sure to season it b/c the soup has spices and a fair amount of salt, so make sure to season properly and you’ll be fine. If you have any sour cream or plain Greek yogurt, you could use that instead of the soup, too; with some shredded cheese worked in. This is a super flexible recipe. Just adjust baking time as needed and season it and you’re good!

  3. I am loving the look of your recipes! But one thing I wanted to let you know. Cream of anything soups usually have wheat flour and modified food starch which may contain wheat as well. So they contain gluten. Maybe you know of brands that don’t have these ingredients, but the Campbell’s brand does for sure. Let us know if you have found a brand without wheat. Can’t wait to try your recipes!

  4. Thank you for this versatile recipe which I have tweaked to suit our needs! I used quinoa instead of the rice, didn’t have the soup so just added cream to the eggs, don’t have a fancy skillet so started the process on the stove for 1/2 the time then finished by grilling in the oven (with handle sticking out the door)! It tasted fantastic! Many thanks.

    1. So glad you tried it and adapted it to fit your needs and what you had and that it worked out so well for you!

  5. Yes!! Ani and Sarah…and Jewel’s first album “Pieces of You.” (Before she turned country.) I never made it to Lileth Fair. :( Wow, great memories though! I kind of miss browsing through CD stores and the excitement of popping a new purchase into a bulky player. I think we would have been fast friends…maybe even gotten into a bit of mischief too. ;-)

  6. Moody Blue is practically begging me to make this! :) Cream of mushroom soup is kind of a guilty (because it’s from a can) pleasure for me- it makes me think of angsty college days, Tori Amos and Dave Matthews Band. I’m sure the soup is even more fabulous in this frittata!

    1. I love that you have a nickname for our skillet…and I love it! And that you’re a Tori and a DMB fan…should have known! I’ve seen them both many times in concert and have vivid, fond, and angsty college memories of blaring Tori (and Dave) and also seeing her live in concert and having to save up for, banging at that piano. And maybe a little Sarah McLaughlin and Lileth Fair and some Ani di Franco and the whole gang circa mid 90s. Wow – not about the food but thanks for the trip down memory lane :)

  7. I love frittatas! They’re such an easy to make dinner. Adding rice is a great idea; I also want to try pasta in one. I’m surprised it look so long to bake. I saute veggies for a few minutes, then add 8 eggs, and cook on the stove top until they start to set, followed by a couple minutes in the broiler. One of my favorite dinners!

    1. The pan literally must have weighed a good 5-6 lbs with everything in it! No way it could be done in less than that time…it was soooo heavy and loaded up!

  8. i love rice…and vegetables…love how creative to add eggs and turn into a Frittata. my hubby does not care for rice..UGH…and I could eat it every night for dinner…so i will be cooking up this one when hubby is away and then me and the kiddos can enjoy all to our smiley selves.