Spinach and Rice Frittata
Time needed
20 min
preparation
+
20 min
cooking
Ingredients
- 2 tsp. olive oil
- 1 med. onion, sliced
- 8 lg. egg whites
- 2 lg. eggs
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 1 1/2 C. cooked long-grain white rice
- 1 8-oz. container low-fat cottage cheese
- 1/3 C. nonfat milk
- 1/4 C. grated Romano cheese
- 1/2 tsp. salt
- 1/8 tsp. black pepper
Directions
Preheat oven to 425 degrees. In oven-safe, nonstick skillet, heat oil over medium heat until hot. Add onion and cook, covered, until tender and golden, about 8 minutes, stirring occasionally. Meanwhile, in large bowl, with fork, stir egg whites, whole eggs, spinach, rice, cottage cheese, milk, Romano, salt and pepper until blended. Stir in egg mixture into onion in skillet and place in oven. Bake until frittata is set in center, 18 to 20 minutes. Cut into wedges to serve.
