Recipes and Cooking Rice and Bean Frittata 4.3 (28) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 24, 2013 Print Share Share Tweet Pin Email Photo: Kritsada Panichgul Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoon vegetable oil 2 cup sliced zucchini and/or yellow summer squash (1 medium)* 1 8.8 ounce pouch cooked long grain and wild rice 1 15 ounce can red, navy, or garbanzo beans (chickpeas), rinsed and drained 6 eggs, lightly beaten ¼ cup milk ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup shredded colby and Monterey Jack cheese, cheddar cheese, or Swiss cheese (4 ounces) Cherry tomatoes (optional) Fresh parsley (optional) Directions In a large skillet heat oil over medium-high heat. Add zucchini to skillet; cook and stir just until crisp-tender. Microwave rice according to package directions. Add rice and beans to squash in skillet; gently stir to combine. 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. Print Nutrition Facts (per serving) 490 Calories 27g Fat 36g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 490 % Daily Value * Total Fat 27g 35% Saturated Fat 10g 50% Cholesterol 312mg 104% Sodium 912mg 40% Total Carbohydrate 36g 13% Total Sugars 5g Protein 26g Vitamin C 11.4mg 57% Calcium 340mg 26% Iron 3.4mg 19% Potassium 598mg 13% Folate, total 80.5mcg Vitamin B-12 1mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.