Ingredients

• 1

  cup
  Organic Whole Grain Rice & Quinoa - Spanish Style suggested substitutions
• 1
  bunch rainbow chard, ribs removed from leaves
• 2
  cloves garlic, minced
• 1

  tsp
  olive oil (use the oil from the sun-dried tomatoes!)
• 7
  eggs
• ¹⁄₄

  cups
  milk
• Salt and black pepper
• ¹⁄₃

  cups
  sun-dried tomatoes packed in oil, coarsely diced
• 1

  tbsp
  balsamic vinegar
• 1

  tbsp
  brown sugar
• ¹⁄₈

  tsp
  salt
• 2

  tbsp
  water

Instructions

1. Preheat oven to 400⁰F. Thoroughly grease a non-stick 9″ cake pan with cooking spray or oil.
2. Slice rainbow chard rib into small pieces and cut leaves into 1″ wide ribbons.
3. 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.
4. 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.
5. Pour mixture into prepared cake pan and bake for 15-20 minutes or until golden brown and slightly puffed.
6. 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.
7. Remove frittata from the oven and allow to cool for 5 minutes before removing from pan.
8. Cut frittata into wedges and serve with a dollop of sun-dried tomato and balsamic compote. Enjoy!