Rice and Beans Frittata
Sliced Melon
Ingredients
- ⅓ cup long-grain white rice
- 1 zucchini, halved lengthwise and thinly sliced
- 1 Tbsp olive oil
- 1 (15-oz) can pinto beans, drained and rinsed
- 6 large eggs, lightly beaten
- ¼ cup milk
- ½ cup shredded Cheddar cheese
- 3 Tbsp fresh parsley leaves
- 1 cup grape tomatoes, halved
Instructions
- Cook rice according to package directions.
- Meanwhile, cook zucchini in hot oil in a skillet over medium-high heat just until crisp-tender. Add cooked rice and beans, stirring to combine. Reduce heat to medium.
- Whisk together eggs and milk. Season lightly with salt and pepper. Pour egg mixture over zucchini in skillet.
- As mixture starts to set, lift edges of egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges of egg mixture until set. Sprinkle with cheese.
- Top with parsley and tomatoes.
Side Dish Ingredients
- ½ cantaloupe
Side Dish Instructions
- Cut melon into wedges before serving.
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