Bellpepper & Squash Frittata

Serves: 6

Ingredients for rice:

2 cups water
1/2 cup rice 
1/8 teaspoon of salt

Ingredients for Frittata:

5 large eggs
2 large egg whites
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped squash
**This meal would be really yummy with some fresh rosemary or parsley!


  1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
  2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl, 1/4 teaspoon salt, 1/4 teaspoon pepper.
  3. Position rack in upper third of oven; preheat broiler.
  4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Add in bell peppers and squash and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
  5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.
  6. Enjoy!

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