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Skillet Southwestern Rice and Corn Frittata
Sweet corn, fluffy eggs, and whole-grain brown rice meet in this hearty skillet meal. It's a fantastic way to use up leftover rice while bringing a bright kick of jalapeno to your morning routine. The melted Mexican cheese creates a rich, satisfying base that holds together beautifully, whether you're serving it hot from the oven or at room temperature. Fresh cilantro and garlic build a savory foundation you'll love for a relaxed Sunday brunch. You can even slice it into smaller wedges for a casual appetizer.
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
- ¼ cup nonfat (0%) milk
- ¼ cup loosely packed fresh cilantro leaves, chopped
- ½ teaspoon salt
- ½ cup low-fat Mexican cheese blend, shredded
Instructions
- 1Cook the brown rice according to the package instructions.
- 2Preheat the oven to 400°F. Warm two teaspoons of olive oil in an oven-safe, 10-inch nonstick skillet over medium heat.
- 3Add the chopped onion to the skillet and cook for about four to five minutes until lightly browned. Stir in the minced jalapeno and garlic, cooking for another 30 seconds until fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
- 4Stir in the frozen corn and cook for one minute to thaw the kernels. Transfer the vegetable mixture to a separate bowl.
- 5Whisk the eggs, milk, fresh cilantro, and salt together in a large mixing bowl until completely smooth. Fold the cooked rice, the warm corn mixture, and the shredded cheese into the beaten eggs.
- 6Return the skillet to medium heat and warm the remaining two teaspoons of olive oil. Pour the egg batter into the pan, cover it, and let it cook for three minutes until the edges begin to set.
- 7Remove the lid and transfer the skillet directly into the preheated oven. Bake for 20 minutes. Check for doneness by inserting a knife two inches from the edge to see if it comes out clean. Let the pan rest for five minutes off the heat so the eggs finish setting.
- 8Run a spatula around the edges to loosen the frittata, then slide it onto a serving plate. Slice into wedges.
Notes
- Make ahead: You can use leftover cooked brown rice to save time on prep.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Serving: Top the frittata wedges with a spoonful of your favorite salsa or a dollop of sour cream.