Brown Rice and Cheese Frittata
A quick and impressive breakfast dish, perfect for using up leftover veggies or cheese.
|1⁄2||green pepper (diced)|
|2||large scallions (diced diagonally)|
|1⁄4||c||grated Romano cheese|
|1⁄2||c||grated Fontina cheese|
|1||c||cooked brown rice|
|1||c||Stonyfield Organic Plain Yogurt|
|1⁄4||c||chopped parsley (divided)|
Beat eggs in large bowl.
Add cheese, rice, tomato, yogurt, pepper, scallions, mushrooms and parsley (reserving 2 tablespoons of parsley for garnish).
Place two medium skillets over medium-high heat.
Add one tablespoon of olive oil to each skillet, coating all sides of pan.
Once small ripples form add egg mixture, dividing equally between the 2 skillets.
Cook for 8 minutes until edges start to brown and the center is slightly cooked.
Place a plate on top of the skillet, flip frittata onto the plate and slide off back into skillet.
Repeat with the second skillet.
Cook an additional 3-5 minutes.
Place frittata on a plate and cut into wedges
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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