Southwestern Rice & Corn Frittata

author: TedF

created: 2008-05-24 16:09:23

servings: 6


Good HouseKeeping Recipe. Prep about 25 min. Bake about 20 min. Makes 6 main-dish servings


1 package (8.8 ounces) precooked whole-grain brown rice ( 2 cups) 4 teaspoons 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 Prepared Salsa (optional) 1. Heat brown rice as label directs. 2. Meanwhile, preheat oven to 400 F. In oven-safe stainless steel 12-inch skille, heat 2 teaspoons 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 a bowl. 3. In a large bowl, with wire whisk, beat eggs, milk, cilantro, and 1/2 teaspoon salt until well blended. Stir in rice, corn mixture, and cheese. 4. In skillet, heat remaining 2 teaspoons oil over medium heat until hot. Pour in egg mixture; cover and cook 3 minutes or until egg mixture starts to set around the edge. 5. Remove cover and place skillet in oven; bake 20 minutes or until knife inserted 2 inches from edge comes out clean. Remove frittata from oven; let stand 5 minutes. 6. To serve, loosen frittata from skillet; slide onto warm platter. Cut into wedges; serve with salsa if you like. Each serving: About 245 calories, 13 g protein, 19 g carbohydrate, 14 g total fat ( 5 g saturated), 2 g fiber, 293 mg cholesterol, 355 mg sodium.