Brown Rice Frittata with Bacon and Edamame
Servings: 6-8
1 cup Minute® Brown Rice
4 thick cut bacon slices, cut into 1/2-inch pieces
4 scallions, thinly sliced (whites and greens divided)
1 cup frozen shelled edamame
6 eggs
3/4 cup sour cream, divided
1/2 teaspoon kosher salt

Preheat oven to 400°F.

Prepare rice according to package directions.

While rice cooks, sauté bacon pieces in 10-inch ovenproof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and sauté 1 minute.

Add cooked rice, and sauté 1 minute. In a bowl, whisk together eggs, 1/2 cup sour cream and salt. Add egg mixture to pan, swirling gently to distribute mixture evenly throughout other ingredients. Cook undisturbed for 2-3 minutes, until edges look set. Then place pan in preheated oven until set in center, about 10 minutes.

Mix together scallion greens with remaining 1/4 cup sour cream. Serve frittata in wedges topped with a dollop of scallion cream.