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Tomato-Brown Rice Frittata
Date added: November 17, 2007
- Servings: 4 change
- Calories per serving: 162
- Prep time: 10
- Cook time: 15
Ingredients
- 6 egg whites, raw, lrg
- 3 eggs, large, raw
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 1/2 cup rice, brown, long grain, ckd
- 1/4 cup onion, white, fresh, chpd
- 1 garlic, fresh chopped
- 2 cup greens, mustard, fresh, chpd
- 3/4 cup tomato, 1 medium, seeded and chopped
- 1/3 cup shredded fontina, provolone or Gruyere cheese
Recipe Method
1. In a medium bowl, combine egg whites, eggs, salt and pepper. Beat with a wire whisk or rotary beater. Stir in brown rice; set aside. Coat an unheated, large, broiler-proof skillet with nonstick cooking spray. Prehead over medium heat. Cook onion and garlic in hot skillet until tender. Stir in
2. Pour egg mixture into skillet, covering the vegetables; do not stir. Cook over medium-low heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that uncooked portion flows underneath. Continue cooking and lifting edge until the egg mixture is nearly set (top will be moist). Sprinkle with cheese. Place skillet under broiler so the top of the frittata is 4 to 5 inches from the heat. Broil for 1 to 2 minutes or just until top is set and cheese melts.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 162 | 8% |
| Fat 7g | 10% |
| Cholesterol 172mg | 57% |
| Sodium 428mg | 18% |
| Carbohydrates 12g | 8% |
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