Wild Rice, Asparagus, and Goat Cheese Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors of asparagus, green onions, and grape tomatoes. Wild rice brings an earthy nuttiness and makes this dish a light meal in itself. Experiment with whatever produce is in season or is your preference-fresh peas and mint, for example. Ingredients:
2 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
5 large eggs |
4 large egg whites |
cooking spray |
1 cup (1-inch) slices asparagus (about 1/4 pound) |
1 garlic clove, minced |
1 cup thinly sliced green onions |
1/2 cup halved grape tomatoes |
1/2 cup cooked wild rice |
1/4 cup thinly sliced fresh basil |
1 teaspoon grated lemon rind |
1/4 cup (1 ounce) crumbled goat cheese |
Directions:
1. Preheat broiler.
2. Combine first 5 ingredients, stirring well with a whisk; set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add asparagus and garlic, and sauté 2 minutes. Add onions, and sauté 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated. Reduce heat to medium. Pat mixture into an even layer in pan; sprinkle with cheese. Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
4. Wrap handle of pan with foil; broil 4 minutes or until golden brown and set.
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