SOUTHWESTERN RICE & CORN FRITTATA

SOUTHWESTERN RICE & CORN FRITTATA image

Categories Egg Bake

Yield 8

Number Of Ingredients 11

1 package (8.8 oz) precooked whole-grain brown rice (scant 2 cups)
4 tsp olive oil
1 small onion, chopped
1 jalapeno chile, seeded and finely chopped
1 garlic clove, finely chopped
1 cup frozen corn kernels
8 large eggs
1/4 cup milk
1/4 cup loosely packed fresh cilantro leaves, chopped
salt
1/2 cup shredded mexican cheese blend

Steps:

1. Cook brown rice as label directs. 2. Preheat oven to 400. In oven safe nonstick 10 in skillet heat 2 tsp oil over medium high heat until hot. Add onion and cook 2 to 3 minutes or until lightly browned, stirring occasionally. Stir in jalapeno and garlic, cook 30 seconds, stirring. Add frozen corn and cook 1 minute or until corn is thawed, stirring occasionally. Transfer corn mixture to bowl. 3. In bowl, with wire whisk, beat eggs, milk, cilantro, and 1/2 tsp. salt until blended. Stir in rice, corn mixture and cheese. 4. In same skillet, heat remaining 2 tsp oil over medium heat until hot. Pour in egg mixture, cover and cook 3 mins or until it starts to set around the edge. 5. Remove cover and place skillet in oven, bake 20 minutes or until knife inserted comes out clean. Remove frittata from oven let stand 5 mins. 6. To serve loosen frittata from skillet, slide onto platter. Cut into wedges.