Turkey rice frittata
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Turkey mince and rice may not be common ingredients for a frittata but in the tasty twist they are the hero, favoured with cumin, coriander and broad beans.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, coarsley grated
Turkey breast mince
300 g
Ground cumin
1½ tsp
Ground coriander
1 tsp
Cooked brown rice
1 cup(s), cooled
Frozen broad beans
150 g, thawed, podded
Egg(s)
6 medium, lightly beaten
Plain or natural yoghurt, low-fat, no added sugar
80 g
Rocket
60 g
Instructions
1
Heat oil in a large non-stick ovenproof frying pan (22cm base measurement) over medium-high heat. Cook onion and carrot, stirring, for 3–5 minutes or until softened. Add mince, 1 teaspoon cumin and coriander and cook, stirring to break up lumps, for 5 minutes or until browned.
2
Remove pan from heat and stir in rice and beans. Spread mixture evenly over base of pan. Pour egg over mince mixture. Cook over medium heat for 10–15 minutes or until almost set.
3
Meanwhile, preheat grill on high. Grill frittata for 5 minutes or until golden and just set. Cut frittata into wedges. Serve with yoghurt sprinkled with remaining cumin, plus rocket leaves.
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