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.
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.
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.
- 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.