Sponsored: Brown Rice Frittata with Bacon and Edamame

Courtesy of Minute® Rice 

Sponsored: Brown Rice Frittata with Bacon and Edamame

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    1 cup Minute Brown Rice 6 eggs
    4 thick cut bacon slices, cut into 1/2-inch pieces 3/4 cup sour cream, divided
    4 scallions, thinly sliced (whites and greens divided) 1/2 teaspoon kosher salt
    1 cup frozen shelled edamame


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    • 1

      Prepare rice according to package directions. Preheat oven to 400 degrees.

    • 2

      While rice cooks, saute bacon pieces in a 10-inch ovenproof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.

    • 3

      Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.

    • 4

      Mix together the scallion greens with the remaining 1/4 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.

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