This frittata combines all the best breakfast elements into one dish along with Minute® Instant Brown Rice for a filling, energizing, whole grain breakfast.
Need a whole grain idea for your next breakfast? How about a brown rice frittata made with crispy bacon, scallions and edamame? This recipe takes about 20 minutes to make, so enjoy a cup of coffee while it bakes!
Prepare rice according to package directions.
Preheat oven to 400°F.
Sauté bacon in a 10-inch, ovenproof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat. Add the scallion whites and edamame to the bacon in the pan and sauté for 1 minute.
Add the cooked rice, and sauté for 1 minute.
In a medium bowl, whisk together the eggs, 1/2 cup sour cream and the salt. Add to the skillet, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook, undisturbed for 2-3 minutes, or until edges look set. Place the pan in the preheated oven until just set in the center, about 8-10 minutes more.
Stir together the scallion greens with the remaining 1/4 cup sour cream. Serve frittata in wedges topped with a dollop of the scallion cream.
Looking for a new brunch idea or a great breakfast to take with you in the morning to keep you full? This frittata, made with Minute® Instant Brown Rice, crispy cooked bacon, scallions and eggs, is a savory and delicious option. Although the recipe calls for edamame, you can use any vegetables that you like such as peas or broccoli.
Get creative with your frittatas! These dishes are an amazing way to enjoy a delicious meal and clean out your fridge of leftovers. Feel free to go as outside of the box as you like. The eggs act as a mild base that pairs well with a wide variety of other ingredients. The possibilities are endless! A frittata is a great dish for experimenting with flavors and learning which ingredients you like together.
Before anything else, give your frittata a savory base by cooking the bacon in the pan. The grease from the bacon works on two counts. It helps to coat the pan so the frittata doesn’t stick and it also provides excellent flavor.
When making a frittata, the vegetable combinations are endless. Just be sure that the vegetables you use are fully cooked or thawed before adding the eggs and sour cream. If you try to cook the vegetables at the same time as the eggs, your frittata will be too watery.
Give your rice one minute to sauté in the pan to ensure the water is cooked off the grains and to give it a bit of crispiness. When you have added the eggs to the mixture, cook until the eggs on the sides of the frittata are almost firm, then swiftly transfer the pan to the oven. Bake for 8-10 minutes, until the eggs are almost cooked through. When you remove the pan from the oven, the skillet and frittata will still be very hot. That residual heat will continue to cook your frittata for a few more minutes. Removing the frittata from the oven before the eggs are fully set ensures that this dish won’t be overcooked.
Frittatas store well and are great reheated! They are just as good cold or warm. Take a slice of your leftover frittata to work or school for a filling breakfast or lunch. You might also like these Quinoa and Sausage Breakfast Muffins.