Try whole-grain brown rice for breakfast with this delicious frittata: crisp bacon, scallions, and edamame.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

324 calories; protein 13.1g 26% DV; carbohydrates 16.1g 5% DV; fat 23.6g 36% DV; cholesterol 193.6mg 65% DV; sodium 455.3mg 18% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2012
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 Read More
(11)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2012
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 Read More
(11)
Rating: 5 stars
12/16/2013
Excellent idea and tasted good. Good for you too. I did add different colored sweet peppers with the scallions. Read More
(2)
Rating: 5 stars
01/25/2015
I made this for Saturday morning breakfast because it called for everything I had. I used leftover brown rice/quinoa and only 5 eggs and half the sour cream. Split this into three very good sized ramekins and it made for a satisfying breakfast. Will make this again and again. Read More
(1)
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Rating: 5 stars
07/14/2016
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 used peas instead of edamame turkey bacon and also added a fair amount of shredded cheese to the egg and sour cream mix. I was so impressed with how it came out beautiful and full and puffy and everyone cleaned their plates no complaints about the peas! I think the potatoes added a really good flavor. I had to cook it for about 16 minutes in the oven because it was quite thick. I did make quite a few changes to the recipe but it's only because I was trying to use up what was in my kitchen. I think the original recipe is a great basic recipe and you can add in whatever you have on hand. Read More
(1)