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Rice and Greens Frittata

Quick Information

50 min
Gluten Free




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!)
7 eggs
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.


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Nutritional Facts

Serving Size: 1/7 recipe (139g)

Amount Per Serving

Calories 210

Calories from Fat 90

Total Fat 10g

Saturated Fat 2.5g

Trans Fat 0g

Cholesterol 220mg

Sodium 400mg

Total Carbohydrate 18g

Dietary Fiber 2g

Sugars 7g

Protein 10g