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Rice And Greens Frittata

50
Minutes
7
Servings
210
Calories
Ingredients
-
1cup
-
1bunch rainbow chard, ribs removed from leaves
-
2cloves garlic, minced
-
1tspolive oil (use the oil from the sun-dried tomatoes!)
-
7eggs
-
1⁄4cupsmilk
-
Salt and black pepper
-
1⁄3cupssun-dried tomatoes packed in oil, coarsely diced
-
1tbspbalsamic vinegar
-
1tbspbrown sugar
-
1⁄8tspsalt
-
2tbspwater
Nutrition Facts
Nutrition Facts
Serving Size: 1
Serves: 7
Amount Per Serving | ||
---|---|---|
Calories: | 210 | |
% Daily Value* | ||
Total Fat: 10g | 13% | |
Saturated Fat: 2.5g | ||
Trans Fat: 0g | ||
Cholesterol: 220mg | 73% | |
Sodium: 400mg | 17% | |
Total Carbohydrate: 18g | 7% | |
Dietary Fiber: 2g | 7% | |
Sugars: 7g | 14% | |
Protein: 10g | 20% |
Instructions
- 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. Add 1 Tbsp. of water. If the mixture is too thick, add another Tbsp. of water.
- 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!
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