Rice and Bean Frittata

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons oil
  • 2
    cups sliced zucchini (cut in half lengthwise first if large)
  • 8 78
    oz.pouch cooked long grain and wild rice blend
  • 15
    ounces beans (red, kidney, navy or chickpeas)
  • 6
    eggs, lightly beaten
  • 14
    cup milk (or half-and-half)
  • 14
    teaspoon salt
  • 14
  • 1
    cup shredded cheese (monterey jack, cheddar, or swiss)
  • cherry tomatoes (optional)
  • flat leaf parsley (optional)
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DIRECTIONS

  • In a large skillet, heat oil over medium-high heat. Add zucchini in single layer; cook just until crisp-tender.
  • Microwave rice according to package directions. Add beans and rice to zucchini; stir gently.
  • 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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