Serves: 4
Total Calories: 23
Set Sun Oven out to preheat. Coat a light-weight, dark pot with cooking spray.
Beat eggs in a medium bowl. Stir in the risotto. Season with salt and pepper. Spread rice mixture out in the prepared pan, cover and cook in the Sun Oven until the eggs are set and the frittata is starting to brown around the edges, 45 minutes to 1 hour. Serve warm or at room temperature.
This Sun Oven Risotto Frittata recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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