Brown Rice and Cheese Frittata

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A quick and impressive breakfast dish, perfect for using up leftover veggies or cheese.

200
Calories
12g
Fat
12g
Protein
8
Servings

Ingredients

10 eggs
1 tomato (diced)
1/2 green pepper (diced)
2 large scallions (diced diagonally)
2 T olive oil
1/4 c grated Romano cheese
1/2 c grated Fontina cheese
1 c cooked brown rice
1 c Stonyfield Organic Plain Yogurt
1/4 c chopped parsley (divided)
1/2 c cooked mushrooms
Nutrition Information: 
Calories: 
200
Calories from Fat: 
110
Total Fat: 
12g
Saturated Fat: 
4g
Cholesterol: 
245mg
Sodium: 
210mg
Total Carbohydrate: 
10g
Dietary Fiber: 
1g
Sugars: 
3g
Protein: 
12g
Vitamin A: 
15%
Vitamin C: 
20%
Calcium: 
15%
Iron: 
8%

Preparation:

Step 1

Beat eggs in large bowl.

Step 2

Add cheese, rice, tomato, yogurt, pepper, scallions, mushrooms and parsley (reserving 2 tablespoons of parsley for garnish).

Step 3

Place two medium skillets over medium-high heat.

Step 4

Add one tablespoon of olive oil to each skillet, coating all sides of pan.

Step 5

Once small ripples form add egg mixture, dividing equally between the 2 skillets.

Step 6

Cook for 8 minutes until edges start to brown and the center is slightly cooked.

Step 7

Place a plate on top of the skillet, flip frittata onto the plate and slide off back into skillet.

Step 8

Repeat with the second skillet.

Step 9

Cook an additional 3-5 minutes.

Step 10

Place frittata on a plate and cut into wedges

Ingredients

10 eggs
1 tomato (diced)
1/2 green pepper (diced)
2 large scallions (diced diagonally)
2 T olive oil
1/4 c grated Romano cheese
1/2 c grated Fontina cheese
1 c cooked brown rice
1 c Stonyfield Organic Plain Yogurt
1/4 c chopped parsley (divided)
1/2 c cooked mushrooms
Nutrition Information: 
Calories: 
200
Calories from Fat: 
110
Total Fat: 
12g
Saturated Fat: 
4g
Cholesterol: 
245mg
Sodium: 
210mg
Total Carbohydrate: 
10g
Dietary Fiber: 
1g
Sugars: 
3g
Protein: 
12g
Vitamin A: 
15%
Vitamin C: 
20%
Calcium: 
15%
Iron: 
8%

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