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Cook Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:6Yield:serves 6: 1 slice eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:6Yield:serves 6: 1 slice each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:serves 6: 1 slice each
Yield:
serves 6: 1 slice each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1small onion, finely chopped3clovesgarlic, minced1 10-ounce package frozen chopped spinach, thawed and squeezed dry3cupscooked instant or quick-cooking brown rice1cupdiced extra-sharp Cheddar cheese½teaspoonfreshly ground pepper¼teaspoonsalt4large eggs¼cupnonfat milk
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1small onion, finely chopped
3clovesgarlic, minced
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
3cupscooked instant or quick-cooking brown rice
1cupdiced extra-sharp Cheddar cheese
½teaspoonfreshly ground pepper
¼teaspoonsalt
4large eggs
¼cupnonfat milk
DirectionsPreheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.Originally appeared: EatingWell Magazine, March/April 2012
Directions
Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.
Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.
Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.
Originally appeared: EatingWell Magazine, March/April 2012
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Nutrition Facts(per serving)341Calories18gFat31gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
