Brown Rice Frittata with Bacon and Edamame

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

• Calories: 324 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.