Brown Rice Frittata with Bacon and Edamame

Brown Rice Frittata with Bacon and Edamame

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"Try whole-grain brown rice for breakfast with this delicious frittata: crisp bacon, scallions, and edamame."
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servings 324 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.



Used turkey bacon and egg whites. Thought this needed more seasonings. Baked this in the oven the whole time. REALLY puffed up a lot.. a souffle frittata... nice

Excellent idea and tasted good. Good for you, too. I did add different colored sweet peppers with the scallions.

I made this for Saturday morning breakfast because it called for everything I had. I used leftover brown rice/quinoa and only 5 eggs, and half the sour cream. Split this into three very good s...