• 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

Gallery

Credit: Kritsada Panichgul

Recipe Summary

total:
25 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

Reviews

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