Jane's Favorite Tested Recipes
03/05/2007
Last Update
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Southwestern Rice and Corn Frittata
| 1 package (8.8 ounces) precooked whole-grain brown rice |
| 4 teaspoons olive oil, divided |
| 1 small onion, chopped |
| 1 jalapeno chilie, seeded and finely chopped |
| 1 garlic clove, finely chopped |
| 1 cup frozen corn kernels |
| 8 large eggs |
| ¼ cup milk |
| ¼ cup loosely packed fresh cilantro leaves, chopped |
| Salt |
| ½ cup shredded Mexican cheese blend |
| Salsa and or sour cream |
Preheat oven to 400.
Heat brown rice according to package directions; sit aside.
In large bowl, with wire whisk, beat eggs, milk, cilantro, and ½ teaspoon salt until well blended. Sit aside.
In oven-proof 10" skillet, heat 2 teaspoons oil over medium heat until hot. Add onion and cook 3 minutes, stirring occasionally. Stir in jalapeno and garlic and cook 30 seconds, stirring. Add frozen corn and cook 1 minute. Transfer corn mixture to egg mixture, also adding rice and cheese to egg mixture.
In same 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.
Remove cover and place the skillet in oven. Bake 20 minutes or until knife inserted 2" from edge comes out clean. Remove frittata from oven; let stand 5 minutes.
To serve, loosen from skillet, cut into 6 large slices and serve with salsa and/or sour cream.
NOTE: I found this in the January 2007 GOOD HOUSEKEEPING magazine. It was very simple to fix and was very good. I used an 8.8 ounce package of Uncle Ben’s precooked brown rice. I fixed it in a 10" calphalon casserole skillet which I have. The times given above worked perfectly as stated. I served it with salsa and sour cream and fresh fruit as our dinner one night.