prep time

cook time

servings
4

WHAT YOU'LL NEED


uncooked Minute Rice^® Premium Long Grain White Rice
2 cups (500 mL)
8		eggs
¼ cup (60 mL)		10% or half-and-half cream
1		clove garlic, minced
¾ tsp (4 mL)		each salt and pepper
¼ tsp (1 mL)		cayenne pepper
2 cups (500 mL)		chopped thawed California-blend frozen vegetables
½ cup (125 mL)		finely chopped green onion
¼ cup (60 mL)		chopped roasted sweet red pepper
1 tbsp (15 mL)		vegetable oil
3 oz (90 g)		Goat cheese, crumbled

INSTRUCTIONS

Step 1: Preheat oven to 350°F (180°C). Prepare the rice according to package directions. Let it cool slightly. Whisk the eggs with the cream, garlic, salt, pepper and cayenne pepper until well combined. Stir in rice, vegetable blend, green onion and roasted red pepper

Step 2: Heat the oil in a large ovenproof, nonstick skillet and set over medium-high heat. Pour the egg mixture into the pan; cook for 5 minutes or until egg begins to set around the edges. Run a spatula around the edge to prevent sticking

Step 3: Sprinkle the frittata with goat cheese; transfer to the oven. Bake for 12 to 15 minutes or until set and golden. Slice into wedges

Tip:
To ovenproof the plastic handle of a nonstick skillet, wrap it in foil. This recipe also works great with Minute Rice^® Whole Grain Rice.