Rice and Greens Frittata
- 1 cup of cooked Lundberg Organic Quinoa & Rice – Spanish Style side dish or your favorite variety
- 1 bunch of Rainbow Chard, ribs removed from leaves
- 2 cloves garlic, minced
- 1 teaspoons olive oil (use the oil from the sun-dried tomatoes!)
- 7 eggs
- ¼ cup of milk
- Salt and black pepper
Sun-dried Tomato and Balsamic Compote:
- ⅓ cup of sun-dried tomatoes packed in oil, coarsely diced
- 1 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- ⅛ tsp salt
- 1-2 Tbsp water
Preheat oven to 400⁰F. Thoroughly grease a non-stick 9″ cake pan with cooking spray or oil.
Slice rainbow chard rib into small pieces and cut leaves into 1″ wide ribbons.
In a medium skillet, heat olive oil over medium heat. Add the sliced chard ribs and sauté until tender about 5 minutes. Add the chard leaves and sauté until wilted, about 3 minutes, add minced garlic, pinch of salt and pepper and cook for an additional minute.
in a large bowl, beat eggs until slightly frothy, add 1/4 teaspoon of black pepper, 1/4 teaspoon of salt, and milk. Stir in rice and sautéed chard.
Pour mixture into prepared cake pan and bake for 15-20 minutes or until golden brown and slightly puffed.
While the frittata bakes, blend together the ingredients for the compote until fairly smooth and homogenous, start with 1 Tbsp of water and if it is too thick add the other.
Remove frittata from the oven, and allow to cool for 5 minutes before removing from pan.
Cut frittata into wedges and serve with a dollop of sun-dried tomato and balsamic compote.
Enjoy!Download Printable Version
Serving Size: 1/7 recipe (139g)
Amount Per Serving
Calories from Fat 90
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrate 18g
Dietary Fiber 2g