Spinach & Rice Frittata

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, sliced
• 8 large egg whites (1 cup)
• 2 large eggs
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups leftover cooked long-grain rice
• 1 (8 ounce) container low fat cottage cheese (1%)
• 1/3 cup skim milk
• 1/4 cup romano cheese
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• nonfat sour cream (optional)

Recipe

• 1 preheat oven to 425°f in nonstick 10-inch skillet with oven-safe handle for baking in oven later, heat oil over medium heat until hot.
• 2 add onion and cook, covered, until tender and golden, about 8 minutes, stirring occasionally.
• 3 meanwhile, in large bowl, with fork, stir egg whites, whole eggs, spinach, rich, cottage cheese, milk, romano, salt and pepper until blended.
• 4 stir egg mixture into onion in skillet and place in oven.
• 5 bake 18- 20 minutes or until frittata is set in center.
• 6 cut into wedges to serve.
• 7 i like to add dollup of fat-free sour cream and a few chives on top.