Rice and Bean Frittata


  • Fresh parsley (optional)
  • Cherry tomatoes (optional)
  • 1 cup shredded colby and Monterey Jack cheese, cheddar cheese, or Swiss cheese (4 ounces)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ¼ cup milk
  • 6 eggs, lightly beaten
  • + 4 more ingredients
    • 1 15 ounce can red, navy, or garbanzo beans (chickpeas), rinsed and drained
    • 1 8.8 ounce pouch cooked long grain and wild rice
    • 2 cups sliced zucchini and/or yellow summer squash (1 medium)*
    • 2 tablespoons vegetable oil

1. In a large skillet heat oil over medium-high heat. Add zucchini to skillet; cook and stir just until crisp-tender. 2. Microwave rice according to package directions. Add rice and beans to squash in skillet; gently stir to combine. 3. In a medium bowl combine eggs, milk, salt, and pepper. ...

View full recipe at SpringPad


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