Collard Greens and Brown Rice Frittata

Collard Greens and Brown Rice Frittata

Frittata’s have become one of my favorite planned-leftover style breakfast items. It’s so easy to incorporate a wide variety of flavors and tastes in to them, and they’re dead-easy to prepare. So when Mr. Man and I were trying to squeeze in a quick breakfast while we worked on the website this weekend, a frittata seemed like an egg-celent (groan!) way to take care of a couple of meals at once. :-)

Leftover Brown Rice for Frittata

I already had some leftover wehani rice, which is a type of brown rice. I picked up a bag of it a while back at Whole Foods to try out. I had cooked up a batch earlier in the week to make the Stuffed Peppers recipe from the other day, and since I didn’t end up using all of the brown rice, I thought it would be nice to add to the frittata to round it out a little bit and make it more filling.

Sauteed Collards for Frittata

The Collard Greens came from, of course – this weeks FFTY box. Ever since I got that first bunch of Collards in my first box, I’ve been completely enamored with them. In fact, I almost didn’t want to use them in the frittata, just so I could save them and use them later – lol. I had another recipe I’ve been kicking around, thinking about that I’ll have to try out next time I get Collards. Of course, if you don’t have any Collards, just about any sauteing green will work.

Preparing to go under the Broiler


  • 12 eggs
  • 1 bunch Collard Greens, stemmed and chopped in to 1″ strips
  • 1 Cup Cooked Brown Rice (I used Wehani)
  • 1 cup Shredded Cheddar Cheese
  • 1/2 cup Chopped, cooked, Bacon
  • 1 Onion; diced
  • 1 tbs Butter
  • 1 tbs Fresh Rosemary, finely chopped
  • 1 tbs Fresh Thyme; finely minced
  • 1 tbs Homemade Mustard
  • 1 tbs Roasted Garlic
  • 2 tbs Water
  • 1 tsp Kosher Salt


  • Preheat Broiler
  • In a medium bowl, whisk together the eggs, mustard, roasted garlic, water and Kosher Salt. Set aside.
  • In a large, oven safe skillet, melt the butter over medium heat
  • Add the Onions and saute until translucent
  • Toss in the Collard Greens, and cook until leaves turn bright green and tender – 3-5 minutes
  • Stir in the Rosemary and Thyme
  • Then Add the brown rice and Bacon. Stir to combine and break up any lumps.
  • Flatten out the Collard mixture to a fairly even thickness
  • Pour the egg mixture over the collard mixture and reduce heat
  • Cook until the egg mixture sets around the edges, but not in the middle
  • Spread the shredded cheese out on top of the egg mixture
  • Place under a broiler for 3-5 minutes, or until cheese is golden and eggs are nearly set.

Collard Greens for Frittata Onion for Frittata Rosemary and Thyme for Frittata Bacon Bits for Frittata Shredded Cheddar Cheese for Frittata Eggs for Frittata

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