Easy Frittata With a Brown Rice Crust
Tonight I was feeling lazy. Not order-takeout-lazy, but, yes, too-lazy-to-make-a-big-dinner lazy. OK, enough with the laziness. But if you really want to break this down: I wasn’t in the mood to make meat. (I’ll write about my husband’s carnivorous ways in another post.) After last night’s carne assada, yeah, I was feeling so over meat. So, after thumbing through the new issue of Real Food (I’m on their comp list, and I love it! Such a pretty magazine–with lots of gorgeous ideas), I found the perfect meal. A frittata! But not just any frittata. This one was made in a pie pan with a brown rice crust. How cool is that? Recipe to follow…
Veggie Frittata With Brown Rice Crust
Recipe cobbled together by Sarah Jio, adapted from a recipe in Real Food
1 small zucchini, diced
1 red pepper, diced
2 big chard/kale leaves, chopped
4 green onions, diced
1 tablespoon fresh oregano, minced
1 cup cheese (cheddar, parm, assagio–whatever you have)
1 1/2 cups cooked brown rice
Salt and pepper to taste
Olive oil for sauteing
Saute the veggies in a little olive oil, set aside. Whisk eggs, then mix in 3/4 of the cheese (save a little for sprinkling on top). Mix in the veggies, once they’ve cooled for a sec. Pour mixture over the rice in the pie pan and bake for 20-25 minutes.
Amazingly, this baby slices up really well–no crumbly rice. It holds together just as you’d hope it would. Enjoy!