This one would be good for Fridays or for Lent (unless you also abstain from milk and eggs, which we don't). It's from the January 2007 issue of Good Housekeeping.
1 package (8.8 ounces) precooked whole-grain brown rice (scant 2 cups)
4 teaspoons olive oil
1 small onion, chopped
1 jalapeno chile, seeded and finely chopped
1 garlic clove, finely chopped
1 cup frozen corn kernels
8 large eggs
1/4 cup milk
1/4 cup loosely packed fresh cilantro leaves, chopped
1/2 cup shredded Mexican cheese blend
Prepared salsa (optional)
1. Heat brown rice as label directs.
2. Meanwhile, preheat oven to 400 degrees F. In oven-safe nonstick 10-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add onion and cook 2 to 3 minutes or until lightly browned, stirring occasionally. Stir in jalapeno and garlic; cook 30 seconds, stirring. Add frozen corn and cook 2 minute or until corn is thawed, stirring occasionally. Transfer corn mixture to bowl.
3. In large bowl, with wire whisk, beat eggs, milk, cilantro, and 1/2 teaspoon salt until well blended. Stir in rice, corn mixture, and cheese.
4. In same skillet, heat remaining 2 teaspoons oil over medium heat until hot. Pour in egg mixture; cover and cook 3 minutes or until egg mixture starts to set around the edge.
5. Remove cover and place skillet in oven; bake 20 minutes or until knife inserted 2 inches from edge comes out clean. Remove frittata from oven; let stand 5 minutes.
5. To serve, loosen frittata from skillet; slide onto warm platter. Cut into wedges; serve with salsa if you like.
Of course, if you want you don't have to use the precooked brown rice. But I keep it in my cupboard for those nights when I need to cook quickly and need help. If I were doing this the "right" way, I'd make extra brown rice earlier in the week and save it for this.
I like recipes like this because, except for the fresh cilantro (which I didn't use, 'cause I didn't have it!), it is made up with things that I usually have on hand. This would be a great "Hey, ya'll come over and I'll throw something together" meal. We had it with mixed melon chunks and iced tea. Very good.
It's going into the rotation.