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    You are in: Home / Recipes / Rice and Bean Frittata Recipe
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    Rice and Bean Frittata

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Debbie R.'s Note:

    This is from Better Homes and Garden 30-Minute Dinners. Instead of the pouch of wild rice and regular rice, you can use 1.5 to 2 cups of cooked rice. I used brown boil-in-the-bag rice, and it came out great. This would be good topped with sour cream and/or avocados as well as the listed cherry tomatoes. Without the optional toppings, however, this is a pleasantly mild, soothing dish.

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    Units: US | Metric

    • 2 tablespoons oil
    • 2 cups sliced zucchini (cut in half lengthwise first if large)
    • 8 7/8 oz.pouch cooked long grain and wild rice blend
    • 15 ounces beans (red, kidney, navy or chickpeas)
    • 6 eggs, lightly beaten
    • 1/4 cup milk (or half-and-half)
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 cup shredded cheese (monterey jack, cheddar, or swiss)
    • cherry tomatoes (optional)
    • flat leaf parsley (optional)


    1. 1
      In a large skillet, heat oil over medium-high heat. Add zucchini in single layer; cook just until crisp-tender.
    2. 2
      Microwave rice according to package directions. Add beans and rice to zucchini; stir gently.
    3. 3
      Combine egg, milk, salt and pepper. Pour over skillet mixture. Cook over medium heat, lifting edges to let raw egg run to the edges. When egg mixture is set, top with cheese. If desired, top with cherry tomatoes and parsley.

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    Nutritional Facts for Rice and Bean Frittata

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.5
    Calories from Fat 194
    Total Fat 21.6 g
    Saturated Fat 7.9 g
    Cholesterol 299.2 mg
    Sodium 537.2 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 0.6 g
    Sugars 1.8 g
    Protein 16.2 g

    The following items or measurements are not included:

    long grain and wild rice blend


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