In large, wide saucepan, heat oil over medium-high heat; fry onion and garlic, stirring often, until softened, about 5 minutes. Stir in kale; cook, stirring occasionally, until wilted, about 2 minutes.
Add salt and chili flakes; continue cooking until any liquid evaporates, about 1 minute. Stir in rice; spread mixture in greased 9-inch (23 cm) glass or ceramic pie plate.
In bowl, whisk eggs with ricotta until fairly blended with a few bits of cheese remaining; pour evenly over rice mixture. Sprinkle with Cheddar cheese.
Bake in preheated 350°F (180°C) oven until puffed and set in centre, about 35 minutes.
Remove to rack and let stand at least 10 minutes before slicing and serving.
Serve warm or at room temperature.
Source: USA Rice
Two-Cheese Chili Kale and Rice Frittata Recipe
2 tbsp olive oil 30 mL 1 small onion, thinly sliced 1 1 clove garlic, minced 1 8 cups kale leaves (from about half a bunch) 2 L 1/2 tsp each salt and hot chili flakes 2 mL 1 1/4 cups cooked U.S. brown rice 300 mL 8 eggs 8 1/2 cup drained ricotta cheese 125 mL 1/2 cup shredded extra-old Cheddar cheese 125 mL
PER SERVING (1 wedge): 313 calories, 18 g fat, 7 g saturated fat, 268 mg cholesterol, 393 mg sodium, 22 g carbohydrates, 3 g fibre, 17 g protein. % RDI: 25% calcium, 18% iron, 80% vitamin A, 182% vitamin C.
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP