Saturday, October 20, 2007

Rice, Asparagus, and Cheese Frittata

This is a great way to use leftover rice and veggies. It doesn't have to be made with the asparagus, that's just how I made it.

2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large eggs
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 cooked rice
1/4 cup (1 ounce) shredded cheese

Preheat oven to 350.

Combine first 4 ingredients, stirring well with a whisk; set aside.

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 rice; 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.

Wrap handle of pan with foil; bake 4 minutes or until golden brown and set.

--Adapted from Cooking Light magazine

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