Rice Frittata with Caramelized Tomatoes & Asparagus
An easy dinner with leftovers for breakfast
Ingredients
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 2 medium cloves garlic minced
- 1 cup cooked brown rice
- 6 large eggs
- 1/2 cup shredded Smoked Gouda cheese divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 pound thin asparagus sliced into 1 1/2-inch pieces
Instructions
- Preheat oven to 350 degrees.
- Heat an oven-proof nonstick skillet pan on high heat, and add olive oil. Salute the tomatoes and garlic in olive oil until the tomatoes pop and soften and start to caramelize and turn brown/black in spots. Reduce heat to medium.
- While tomatoes are cooking, mix together rice, eggs, 1/4 cup cheese, salt and pepper.
- Add asparagus to the tomatoes and garlic and toss to coat with oil.
- Pour egg mixture over all. Top with additional 1/4 cup shredded cheese.
- Cook on medium heat for about 7 minutes, until eggs start to bubble and set.
- Place pan in the oven for another 20 minutes or until puffed and the top is golden brown.
- Serve hot or cold.
Notes
For the most savory flavor, cook your rice in low sodium vegetable stock rather than water.
If you don't have an ovenproof nonstick pan, transfer cooked tomatoes, garlic and asparagus to a greased baking pan, pour egg mixture over and add an additional 5-10 minutes in the oven.
Nutrition
Calories: 327kcalCarbohydrates: 19gProtein: 20gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 311mgSodium: 770mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 1363IUVitamin C: 29mgCalcium: 277mgIron: 3mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
