Spinach & Rice Frittata

• 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 12 cups leftover cooked long-grain rice
• 1 (8 ounce) container low fat cottage cheese (1%)
• 13 cup skim milk
• 14 cup romano cheese
• 12 teaspoon salt
• 18 teaspoon ground black pepper
• nonfat sour cream (optional)

1. Preheat oven to 425F 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.

olive oil, onion, egg whites, eggs, rice, cottage cheese, milk, romano cheese, salt, ground black pepper, nonfat sour cream

Taken from www.food.com/recipe/spinach-rice-frittata-92560 (may not work)