Page 8 January 15, 2015 Brown Rice Frittata with Bacon and Edamame Makes 6-8 servings Ingredients Preparation 1. Prepare rice according to package directions. 2. While rice cooks, sautÈ bacon pieces in 10-inch ovenproof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and sautÈ 1 minute. 3. Add cooked rice, and sautÈ 1 minute. In a bowl, whisk together eggs, 1/2 cup sour cream and salt. Add egg mixture to pan, swirling gently to distribute mixture evenly throughout other ingredients. Cook undisturbed for 2-3 minutes, until edges look set. Then place pan in preheated oven until set in center, about 10 minutes. 4. Mix together scallion greens with remaining 1/4 cup sour cream. Serve frittata in wedges topped with a dollop of scallion cream. • VALENTINO♥ S Pizza, Pasta & More Catering Available ANY SMALL “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 1/29/15. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 COLD 6” SUB made on our daily fresh homemade bread with bag of chips and small drink $695 Plus Tax. One per customer, must present coupon, not valid with any other offer, no substitutions please. Expires 1/29/15. MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS • 1 cup Minute(r) Brown Rice • 4 thick cut bacon slices, cut into 1/2-inch pieces • 4 scallions, thinly sliced (whites and greens divided) • 1 cup frozen shelled edamame • 6 eggs • 3/4 cup sour cream, divided • 1/2 teaspoon kosher salt
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