Enjoy this delicious wild rice frittata sprinkled with cheese that’s perfect for dinner.
cup uncooked wild rice
tablespoon butter or margarine
small green bell pepper, chopped (1/2 cup)
small red bell pepper, chopped (1/2 cup)
medium onion, chopped (1/2 cup)
cup shredded Swiss cheese (4 oz)
Cook wild rice in water as directed on package; drain if necessary.
In 10-inch nonstick skillet, melt butter over medium-high heat. Cook bell peppers and onion in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
In small bowl, mix eggs, milk, wild rice and 1/2 cup of the cheese; pour over vegetables. Reduce heat to medium-low. Cover; cook 15 to 20 minutes or until eggs are set. Remove from heat.
Sprinkle with remaining 1/2 cup cheese. Cover; let stand about 5 minutes or until cheese is melted. Cut into wedges. Serve immediately.
Wild rice adds a chewy texture and nutty flavor to this fantastic frittata. If you prefer to use reduced-fat Swiss cheese, you can sometimes find it in the deli section of larger supermarkets.
Whole Grain Serving: 1/2
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.