Spinach and Rice Frittata

[Palmy_chick]

Cooked this for tea last night to use up some leftover rice - very yummy with a bit of hot chilli sauce, and i'm looking forward to the leftovers for lunch today!

Ingredients:

2 teaspoons olive oil

1 medium onion, sliced (we used red onion)

8 large egg whites (1 cup)*

2 large eggs

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1-1/2 cups leftover cooked long-grain white rice

1 container (8 ounces) low-fat (1%) cottage cheese

1-1/3 cup nonfat (skim) milk

1/4 cup grated Romano cheese or crumbled Feta

1/2 teaspoon salt

1/8 teaspoon ground black pepper

Directions:

Preheat oven to 425-degrees. In nonstick 10-inch skillet with oven-safe handle (or with handle wrapped in double thickness of foil for baking in oven later), heat oil over medium heat until hot. Add onion and cook, covered, until tender and golden, about eight 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 egg mixture into onion in skillet and place in oven. Bake 18 to 20 minutes or until frittata is set in center. Cut into wedges to serve.

Recipe makes four servings.