Saturday, May 28, 2011

Wild Rice, Asparagus, and Goat Cheese Frittata

The below frittata recipe is a favorite of mine. I usually make this for lunch and it lasts me all week but it would also be a perfect dish to serve company for brunch. I love that you can adjust the ingredients depending on what you already have in your refrigerator or based on what is in season at the grocery store or farmers market.

Wild Rice, Asparagus, and Goat Cheese Frittata
** adapted from Cooking Light
print recipe

Serves 4
Prep/Cook Time: 20 minutes

2 T. water
salt and pepper
5 large eggs
4 large egg whites
1 cup asparagus, cut into 1 inch pieces
1 garlic clove, minced
1 cup thinly sliced green onions
1/2 cup halved grape tomatoes
1/2 cup cooked wild rice (or brown rice)
1/2 cup thinly sliced fresh basil
2 tsp grated lemon rind
1/4 cup crumbled goat cheese

Preheat broiler.

Combine water, dash of salt and pepper, eggs and egg whites; set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add asparagus and garlic and saute for 2 minutes. Add onions and saute another minute or until asparagus is crisp tender. Add tomatoes, rice, basil, and lemon rind; cook 1 minute. Reduce heat to medium and pat mixture into an even layer in pan; sprinkle with cheese. Pour egg mixture over rice mixture and cook 4 minutes or until almost set.

Wrap handle of skillet with foil and broil for 4 minutes or until golden brown and set.

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