Skillet Southwestern Rice and Corn Frittata

Equipment

• Oven
• Stovetop
• Skillet

Ingredients

• 1 package (8 to 9 ounces) precooked whole-grain brown rice (scant 2 cups)
• 4 teaspoons olive oil
• 1 small onion, chopped
• 1 jalapeño chile, seeded and finely chopped
• 1 garlic clove, finely chopped
• 1 cup frozen corn kernels
• 8 large eggs
• cup milk
• cup loosely packed fresh cilantro leaves, chopped
• ½ teaspoon salt
• ½ cup shredded Mexican cheese blend prepared salsa (optional)

Instructions

1. 1Warm the precooked brown rice according to the package instructions.
2. 2Preheat the oven to 400 degrees Fahrenheit. Warm two teaspoons of olive oil in an oven-safe, nonstick 10-inch skillet over medium heat. Sauté the chopped onion for four to five minutes until lightly browned. Stir in the jalapeño and garlic, cooking for another 30 seconds. Add the frozen corn and cook for one minute until thawed, then transfer the entire vegetable mixture to a bowl.
3. 3Whisk the eggs, milk, chopped cilantro, and salt together in a large mixing bowl until completely smooth. Fold in the warmed rice, the cooked vegetable mixture, and the shredded cheese.
4. 4Heat the remaining two teaspoons of olive oil in the same skillet over medium heat. Pour the egg and rice batter into the pan, cover it, and cook for three minutes until the edges begin to set.
5. 5Take off the lid and transfer the skillet directly into the preheated oven. Bake for 20 minutes, checking that a knife inserted near the edge comes out clean. Take the pan out of the oven and let the frittata rest for five minutes. This carryover cooking helps the center finish setting without overbaking the edges.
6. 6Run a spatula around the edges to loosen the frittata, then slide it onto a serving platter and slice into wedges.

Recipe Details