Rice and Bean Frittata
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.
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Rice and Bean Frittata
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.
From the Test Kitchen
*Tip
If you like, halve zucchini or yellow summer squash lengthwise before slicing.
Nutrition Facts (Rice and Bean Frittata)
- Per serving:
- 490 kcal ,
- 27 g fat
- (10 g sat. fat ,
- 7 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 312 mg chol. ,
- 912 mg sodium ,
- 36 g carb. ,
- 6 g fiber ,
- 5 g sugar ,
- 26 g pro.