Wild Rice and Bleu Cheese Skillet

Servings 6 servings


  • 2 tablespoons milk
  • 3 tablespoons crumbled bleu cheese
  • 6 eggs lightly beaten
  • 1/4 cup wild rice
  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed
  • sea salt and freshly ground black pepper to taste
  • 1 pound spinach chopped
  • 1/3 cup grated Parmesan cheese


  • DO-AHEAD TIP: Prepare wild rice.
  • Cook rice according to package directions. Preheat oven broiler.
  • In a large bowl, smoosh together milk and bleu cheese; add eggs and cooked rice; blend well and set aside.
  • Heat the olive oil in an ovenproof skillet with a tight-fitting lid over medium-high heat.
  • Add onion and garlic; sauté until onion is translucent then season with salt and pepper.
  • Add spinach; cook until wilted. Add bleu cheese and egg mixture then cover and cook over medium heat until eggs are set on the bottom – DON’T STIR!
  • Sprinkle grated Parmesan cheese over the eggs; place skillet in the oven and broil until eggs are puffy and golden.


SERVING SUGGESTION: Serve sliced pears drizzled with honey on the side; add some whole grain rolls. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: No changes necessary. NUTRITION: Per serving: 204 Calories; 14g Fat; 11g Protein; 10g Carbohydrate; 2g Dietary Fiber; 193mg Cholesterol; 226mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat. Points: 6
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