- Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).
- While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.
- Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.
- Mix together the scallion greens with the remaining 1/2 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.
Per Serving: 324 calories; 23.6 16.1 13.1 194 455 Full nutrition
ReviewsRead all reviews 4
Used turkey bacon and egg whites. Thought this needed more seasonings. Baked this in the oven the whole time. REALLY puffed up a lot.. a souffle frittata... nice
Excellent idea and tasted good. Good for you, too. I did add different colored sweet peppers with the scallions.
Yummy and easy to throw together. Really flexible too. I called it my "leftover frittata" because I had leftover rice (about a cup and a half) and I also added some leftover boiled potatoes. I u...