Spinach and Rice Frittata

By Hklbrries

Rice, spinach, and cottage cheese mixed up with mostly egg whites make a delicious, fluffy omelet dinner.

Ingredients

• 2 tsp olive oil
• 1 medium onion, sliced
• 8 large egg whites (1 cup) (see Note, below)
• 2 large eggs
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups leftover cooked long-grain white rice (See Note, below)
• 1 (8 ounce) container lowfat (1%) cottage cheese
• 1/3 cup nonfat milk
• 1/4 cup Romano cheese, grated
• 1/2 tsp salt
• 1/8 tsp ground black pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 F. 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 8 minutes, stirring occasionally.

Meanwhile, in large bowl, with fork, stir egg whites, whole eggs, spinach, rice, cottage cheese, milk, Romano cheese, 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.

Note: If you prefer, you can use 1 cup of pasteurized liquid egg whites, which are sold in 1-pint containers in the dairy case of most supermarkets.

Note: If you don't have leftover rice, cook 1/2 cup raw rice according to package directions.