Spinach and Rice Frittata Recipe

Name: Spinach and Rice Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil; 1 medium onion; 8 large egg whites; 2 large eggs; 1 package frozen chopped spinach; 1 1/2 c. leftover cooked long-grain white rice; 1 container low-fat 1% cottage cheese; 13 c. nonfat (skim) milk; 1/4 c. grated Romano cheese; 1/2 tsp. salt; .⅓ tsp. ground black pepper

Servings: persons

2 tsp. olive oil
1 medium onion
8 large egg whites
2 large eggs
1 package frozen chopped spinach
1 1/2 c. leftover cooked long-grain white rice
1 container low-fat 1% cottage cheese
13 c. nonfat (skim) milk
1/4 c. grated Romano cheese
1/2 tsp. salt
.⅓ tsp. ground black pepper

1
Preheat oven to 425 degrees 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.
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, rice, cottage cheese, milk, Romano, salt, and pepper until blended.
4
Stir egg mixture into onion in skillet and place in oven.
5
Bake 18 to 20 minutes or until frittata is set in center.
6
Cut into wedges to serve.

1360

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tsp. olive oil, 1 medium onion, 8 large egg whites, 2 large eggs, and more.

Yes, Spinach and Rice Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Rice Frittata

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