Ingredients
1cupMinute® Brown Rice
4bacon slices,thick cut, cut into 1/2-inch pieces
4scallions,thinly sliced, whites and greens divided
1cupedamame,frozen, shelled
6eggs
¾cupsour cream,divided
½tspkosher salt
Preparation
Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).
While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat for about 5 minutes or until starting to crisp.
Drain off all but 1 tablespoon of 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 for 1 minute. Whisk together the eggs, ½ 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 to 3 minutes, until edges look set then place the pan in the preheated oven for about 10 more minutes or until set in the center.
Mix together the scallion greens with the remaining sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.
