Spinach and Rice Frittata

• 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
• .13 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.

olive oil, onion, egg whites, eggs, spinach, leftover cooked longgrain white rice, cottage cheese, nonfat, romano cheese, salt, ground black pepper

Taken from www.delish.com/recipefinder/spinach-rice-frittata-1822 (may not work)