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
Ingredients:
1 small zucchini, diced
1 red pepper, diced
2 big chard/kale leaves, chopped
4 green onions, diced
1 tablespoon fresh oregano, minced
5 eggs
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
Preparation:
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!
Newlywed Chefette
That looks delish! And, like you’d have most of those ingredients on hand all the time — the best kind of recipe! 🙂
Susan
This dish looks yummy! I do eat meat, but am trying to cut down and am always looking for good vegetarian dishes. Keep them coming.
Angie
At what temperature should the frittata be baked?