• 28 Ratings

This Rice and Bean Frittata recipe is an easy breakfast frittata for your next lazy weekend brunch. It’s loaded with zucchini, wild rice, beans, and cheese for a hearty, well-balanced way to start the day.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet heat oil over medium-high heat. Add zucchini to skillet; cook and stir just until crisp-tender.

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  • Microwave rice according to package directions. Add rice and beans to squash in skillet; gently stir to combine.

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  • In a medium bowl combine eggs, milk, salt, and pepper. Pour egg mixture over rice mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edges of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges just until egg mixture is set. Sprinkle with cheese. If desired, top with cherry tomatoes and parsley.

*Tip

If you like, halve zucchini or yellow summer squash lengthwise before slicing.

Nutrition Facts

490 calories; 27 g total fat; 10 g saturated fat; 7 g polyunsaturated fat; 7 g monounsaturated fat; 312 mg cholesterol; 912 mg sodium. 598 mg potassium; 36 g carbohydrates; 6 g fiber; 5 g sugar; 26 g protein; 0 g trans fatty acid; 919 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 80 mcg folate; 1 mcg vitamin b12; 340 mg calcium; 3 mg iron;

Reviews

28 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2