Spinach and Rice Frittata
3 tablespoons extra virgin olive oil
½ cup onion (red or white), chopped
1/3 cup frozen spinach, defrosted and chopped or 2 cups fresh spinach leaves
3 large eggs
¼ cup milk (any % fat, including non-fat)
Salt and pepper
2 cups cooked brown rice
Yield: 2 servings
Preheat the broiler.
Heat oil on medium in a 12-inch, oven-safe sauté pan. Add in the onions and season with salt and pepper. Cook for 8 to 10 minutes or until desired softness, stirring occasionally. Stir in the spinach and cook for 3 to 5 minutes.
While the vegetables are cooking, beat the eggs and milk together in a small bowl. Add rice.
Add the egg/rice mixture to the skillet and spread out evenly over the pan (this is easily done with a rubber spatula). Cook on top of the stove until the mixture is set, about 5 minutes. The color on the bottom can be determined by running a rubber spatula around the mixture.
When the mixture is set, put the pan under the broiler and broil for about 3 minutes or until the top starts to brown.
Use a metal spatula to loosen the mixture from the pan. The frittata should easily slide out of the pan onto a plate when done.