Love breakfast but hate waking up early? Meet our Rice & Greens Frittata! Whether you’re prepping weekend brunch or breakfast for the week, it can be made ahead and reheated in the morning. So you can have your sleep and eat well too! Link in bio & recipe below 👇⁠ ⁠ INGREDIENTS⁠ Frittata:⁠ 1 cup cooked Lundberg Organic Quinoa & Rice – Spanish Style (or your favorite variety)⁠ 1 bunch rainbow chard, ribs removed from leaves⁠ 2 cloves garlic, minced⁠ 1 tsp. olive oil (use the oil from the sun-dried tomatoes!)⁠ 7 eggs⁠ ¼ cup milk⁠ Salt and black pepper⁠ ⁠ Sun-dried Tomato and Balsamic Compote:⁠ ⅓ cup sun-dried tomatoes packed in oil, coarsely diced⁠ 1 Tbsp. balsamic vinegar⁠ 1 Tbsp. brown sugar⁠ ⅛ tsp. salt⁠ 1-2 Tbsp. water⁠ ⁠ PREPARATION⁠ 1. Preheat oven to 400⁰F. Thoroughly grease a non-stick 9″ cake pan with cooking spray or oil.⁠ 2. Slice rainbow chard rib into small pieces and cut leaves into 1″ wide ribbons.⁠ 3. In a medium skillet, heat olive oil over medium heat. Add the sliced c...