Ingredients Jump to Instructions ↓

  1. 1 package(s) (8.8 ounces) precooked whole-grain brown rice , (scant 2 cups)

  2. 4 teaspoon(s) olive oil

  3. 1 small (onion) chopped

  4. 1 jalapeño chile , seeded and finely chopped

  5. 1 clove(s) garlic , finely chopped

  6. 1 cup(s) frozen corn kernels

  7. 8 large eggs

  8. 1/4 cup(s) milk

  9. 1/4 cup(s) loosely packed fresh cilantro leaves , chopped

  10. Salt

  11. 1/2 cup(s) shredded Mexican cheese blend

  12. Prepared salsa ,

Instructions Jump to Ingredients ↑

  1. Heat brown rice as label directs.

  2. Meanwhile, preheat oven to 400°F. In oven-safe nonstick 10-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add onion and cook 2 to 3 minutes or until lightly browned, stirring occasionally. Stir in jalapeño and garlic; cook 30 seconds, stirring. Add frozen corn and cook 1 minute or until corn is thawed, stirring occasionally. Transfer corn mixture to bowl.

  3. In large bowl, with wire whisk, beat eggs, milk, cilantro, and 1/2 teaspoon salt until well blended. Stir in rice, corn mixture, and cheese.

  4. In same skillet, heat remaining 2 teaspoons oil over medium heat until hot. Pour in egg mixture; cover and cook 3 minutes or until egg mixture starts to set around the edge.

  5. Remove cover and place skillet in oven; bake 20 minutes or until knife inserted 2 inches from edge comes out clean. Remove frittata from oven; let stand 5 minutes.

  6. To serve, loosen frittata from skillet; slide onto warm platter. Cut into wedges; serve with salsa if you like.


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