Bob made a nice creative pasta dish with egg which led me to be reminded of my rice frittata. I initially was going to make a Bob inspired pasta dish, but remembered I had cooked rice in the fridge.
I went through a phase where a variation on this frittata was lunch a couple of times a week. It’s been a while since I did it and today once I thought of it I wasn’t happy until the fork was on the way to my mouth with the first mouthful
2 cups of brown rice
3/4 cup grated parmesan/romano blend
2 cups chopped frozen spinach
1/2 medium onion
2 cloves garlic minced
Salt and fresh black pepper to taste
Saute onions and garlic for a few minutes until soft. Add spinach until it’s defrosted and any water is gone.
Mix eggs, rice, cheese, salt and pepper while the cooked veggies cool just a bit.
Put in slightly cooled veggies into the egg mixture. (you don’t want the straight off the heat because they’ll cook the egg, but hot is still okay)
Dump the whole mixture into a greased pan. I like to use olive oil.
Cook covered on relatively low heat for 10 minutes. Once the egg is not very goopy on top slide the whole thing onto a dish and then flip it back into the pan so it looks like this:
Cook another 5 minutes or so.
Serve and delight in an enjoyable meal.