Recipe provided by Mary Flynn, PhD, RD, LDN, research dietitian at The Miriam Hospital. To view more recipes visit Food is Medicine.
Ingredients
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3 tablespoons extra virgin olive oil
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½ cup onion (red or white), chopped
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1/3 cup frozen spinach, defrosted and chopped or 2 cups fresh spinach leaves
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3 large eggs
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¼ cup milk (any % fat, including non-fat)
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Salt and pepper
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2 cups cooked brown rice
Directions
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.
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