Italian Rice Frittata

Instructions:

1. 1. In a medium saucepan, bring the water to a boil. Add the rice and let it simmer until all the water is absorbed. Set aside.
2. 2. In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it turns translucent.
3. 3. In a large bowl, beat the eggs and then add the cooked rice, Parmesan cheese, salt, pepper, and parsley.
4. 4. Pour the egg and rice mixture into the skillet with the onions, mix well, and smooth the top. Cook the frittata on medium-low heat until the edges start to become golden brown, about 10-15 minutes.
5. 5. Remove the pan from the heat, cover it with a large plate and carefully flip the frittata onto it. Then slide it back into the skillet to cook the other side for 10-15 minutes or until golden brown.
6. 6. Serve the Italian rice frittata cut into wedges, warm or at room temperature. Can be served with more fresh parsley or grated Parmesan cheese on top if desired.