Oh these are so yummy! If you have left over brown rice and any kind of veggies this is a great way to use them up...and they are fun too!!
Enjoy!
hugs,
peg
Brown Rice, Corn, Spinach & Tomato Frittata “Muffins”
canola or olive oil, for cooking
3/4 cup corn kernels (about 1 cobs’ worth)
1 cup cooked brown rice, short or long grain, cooled
1-2 ripe tomatoes, chopped
1 garlic clove, crushed (optional)
1-2 packed cups baby spinach leaves, torn into pieces
5 large eggs
1/2 cup milk
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese (plus extra for on top, if you like)
salt and pepper to taste
Preheat the oven to 375°F.
Heat a drizzle of oil in a large, heavy skillet set over medium heat. Sauté the corn for 2-3 minutes, then add the rice and cook for about 5 minutes, until the corn is starting to turn golden. Add the tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the spinach and cook until it wilts.
Meanwhile, stir together the eggs, milk, cheese, salt and pepper in a medium bowl. Divide the rice and vegetable mixture between small or regular sized muffin tins that have been sprayed with nonstick spray, and pour the beaten eggs overtop. If you like, sprinkle with more grated or crumbled cheese.
Bake for 15-20 minutes, until puffed and set. Serve warm, at room temperature, or cold. Makes lots.
Recipe source:
http://blogs.babble.com/family-kitchen/2011/07/10/brown-rice-corn-spinach-tomato-frittata-muffins/
Enjoy!
hugs,
peg
Brown Rice, Corn, Spinach & Tomato Frittata “Muffins”
canola or olive oil, for cooking
3/4 cup corn kernels (about 1 cobs’ worth)
1 cup cooked brown rice, short or long grain, cooled
1-2 ripe tomatoes, chopped
1 garlic clove, crushed (optional)
1-2 packed cups baby spinach leaves, torn into pieces
5 large eggs
1/2 cup milk
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese (plus extra for on top, if you like)
salt and pepper to taste
Preheat the oven to 375°F.
Heat a drizzle of oil in a large, heavy skillet set over medium heat. Sauté the corn for 2-3 minutes, then add the rice and cook for about 5 minutes, until the corn is starting to turn golden. Add the tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the spinach and cook until it wilts.
Meanwhile, stir together the eggs, milk, cheese, salt and pepper in a medium bowl. Divide the rice and vegetable mixture between small or regular sized muffin tins that have been sprayed with nonstick spray, and pour the beaten eggs overtop. If you like, sprinkle with more grated or crumbled cheese.
Bake for 15-20 minutes, until puffed and set. Serve warm, at room temperature, or cold. Makes lots.
Recipe source:
http://blogs.babble.com/family-kitchen/2011/07/10/brown-rice-corn-spinach-tomato-frittata-muffins/