Please visit Val from “More Than Burnt Toast“, the host for this monthly get-together of foodie bloggers in the Cooking Light Virtual Supper Club! On Val’s blog you will also find all of the delicious, mouth-watering light ‘egg’ recipes selected by the other chefs in the group.
Wild Rice, Asparagus, and Goat Cheese Frittata
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
1 cup (1-inch) slices asparagus (about 1/4 pound)
1 garlic clove, minced
1 cup thinly sliced green onions
1/2 cup halved grape tomatoes
1/2 cup cooked wild rice
1/4 cup thinly sliced fresh basil
1 teaspoon grated lemon rind
1/4 cup (1 ounce) crumbled goat cheese
First, one hour before cooking the frittata, prepare the wild rice according to the package directions (bring 4 cups of water and 1 cup of wild rice to a full boil, reduce to low, cover and cook for 30 minutes; turn off heat and let rice sit for another 30 minutes covered).
Preheat oven broiler.
Combine first 5 ingredients, stirring well with a whisk; set aside.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add asparagus and garlic, and sauté 2 minutes.
Add onions, and sauté 1 minute or until asparagus is crisp-tender. Add tomatoes, rice, basil, and rind; cook 1 minute or until thoroughly heated.
Reduce heat to medium.
Pat mixture into an even layer in pan; sprinkle with cheese.
Pour egg mixture over rice mixture; cook 4 minutes or until almost set.
Wrap handle of pan with foil; broil 4 minutes or until golden brown and set.