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 caloriescarbohydrate: 16.1 gcholesterol: 193.6 mgfat: 23.6 gfiber: 1.7 gprotein: 13.1 gsaturatedFat: 9 gservingSize: -sodium: 455.3 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Brown Rice Frittata with Bacon and Edamame
Directions
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Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.