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Curried rice, egg and pepper frittata

Curried rice, egg and pepper frittata

Most supermarkets sell bags of ‘economy’ peppers which are all shapes and sizes. They taste the same and are such a bargain! Use any colour you like in this colourful supper dish. Use any kind of cooked rice you have leftover - brown, white long grain or basmati - they all work well in this recipe.




10 mins


20 mins

Average: 3.9 (8 votes)


  • 30ml/2tbsp vegetable oil
  • 1 onion, chopped
  • 3 peppers, deseeded and cut into chunks
  • 225g/8oz cooked rice
  • 15ml/1tbsp medium curry paste or 5ml/1 tsp curry powder
  • 6 large British Lion eggs
  • salt and freshly ground black pepper


  1. Heat a large non-stick frying pan and add the oil, onion and peppers. Sauté over a medium heat for 6-8 mins or until they are golden.
  2. Add the rice and curry paste or powder and cook for 1 min, stirring.
  3. Beat the eggs with seasoning, then pour into the pan and cook for 1 min, stirring until the egg has begun to set. Shake the pan to level the surface, cover with a baking sheet or lid and cook for 6-8 mins or until the egg has almost set.
  4. Pop the pan under a hot grill and cook for a further 2 mins or until all the egg is set and the top is golden. Serve in wedges with a tomato salad.