Brown Rice Frittata with Bacon and Edamame recipe

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Ingredients

1 cup Minute® Brown Rice
4 thick cut bacon slices, cut into 1/2-inch pieces
4 scallions, thinly sliced (whites and greens divided)
1 cup frozen, shelled edamame
6 eggs
¾ cup sour cream, divided
½ teaspoon kosher salt

Nutrition Info

323.7 calories
carbohydrate: 16.1 g
cholesterol: 193.6 mg
fat: 23.6 g
fiber: 1.7 g
protein: 13.1 g
saturatedFat: 9 g
servingSize: -
sodium: 455.3 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).

  2. While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.

  3. Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.

  4. Mix together the scallion greens with the remaining 1/2 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.

Recipe Yield

6 servings

Recipe Note

Try whole-grain brown rice for breakfast with this delicious frittata: crisp bacon, scallions, and edamame.

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