Rice and Greens Frittata
1 cup cooked Lundberg Organic Quinoa & Rice – Spanish Style (or your favorite variety)
1 bunch rainbow chard, ribs removed from leaves
2 cloves garlic, minced
1 tsp. olive oil (use the oil from the sun-dried tomatoes!)
¼ cup milk
Salt and black pepper
Sun-dried Tomato and Balsamic Compote:
⅓ cup 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. 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!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