Organic Lowcountry Red Rice Frittata
Our Organic Lowcountry Red Rice is a brightly flavored blend of long-grain white rice, millet, kañiwa, and bright, subtly smoky natural flavorings like paprika, bell peppers, and cayenne. Serve it with sausage as a tasty side dish, then use the leftovers to make this easy, cheesy frittata for breakfast, lunch or dinner!
Prep time: 10 min | Cook time: 35 min | Serving size: 2-4
1 cup Organic Lowcountry Red Rice
1 tablespoon olive oil
4 large eggs
2 tablespoon unsalted butter
1 smoked sausage, sliced into ½” pieces
1 red bell pepper, chopped
½ red onion, chopped
1 green onion, chopped
¼ cup plus 2 tablespoons grated Cheddar cheese
Heat and oven to 375 degrees F.
Combine 1 cup Organic Lowcountry Red Rice with 2 cups stock or water and 1 teaspoon olive oil. Bring to a boil over high heat. Cover reduce heat to low, and simmer for about 20 minutes. Remove from heat and let stand 5 minutes, covered, then fluff and set aside.
Crack four large eggs into a bowl with the ¼ cup of shredded cheese and whisk to very smooth.
Set this aside. Heat a large sized non-stick skillet over medium-low heat.
Add the butter to the skillet and swirl to coat. Add the red onions, peppers and sausage. Allow these to sweat for 5-6 minutes stirring occasionally. Turn the heat to medium-high and add the cooked rice to the skillet so that the pan is approximately ⅓ filled. Pour the eggs into the skillet and stir in a figure 8 motion with a heat proof spatula for about 5-6 seconds.
Place the skillet in the oven and bake for 8-10 minutes. Check for doneness by shaking the pan gently. Look for a slight jiggle in the center of the eggs and sprinkle the remaining cheese over the top. Return to the oven for 3-4 minutes.
Remove the pan and set aside to cool for 5 minutes before removing or cutting.