While it is possible to use the Sun Oven to make a decent risotto, click here to see how, it still needs to be served immediately. Which means either having it for lunch or a really early dinner. For this reason I usually prepare risotto the old-fashioned way – on the stovetop. But, even if risotto is at its best fresh off the burner, that doesn’t mean any leftovers should go to waste. Mix it with a couple of eggs to make a solar baked frittata.
Sun Oven Risotto Fritatta
2 large eggs
Leftover risotto, about 2 cups
salt and pepper to taste
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.
Makes 4 servings