Brown Rice Frittata with Bacon and Edamame Recipe

Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).

While rice cooks saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp about 5 minutes. Drain off all but 1 tablespoon bacon fat then add the scallion whites and edamame (or if desired use 1 cup frozen green peas) to the bacon in the pan and saute one minute.

Add the cooked rice and saute one minute. Whisk together the eggs 1/2 cup sour cream and the salt and add to the pan swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes until edges look set then place the pan in the preheated oven until set in the center about 10 minutes further.

Mix together the scallion greens with the remaining 1/2 cup sour cream and serve frittata in wedges topped with a dollop of the scallion cream.