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