SPINACH, RICE, FETA FRITTATA

 

  • Finely chopped steamed silver beet or 2 bunches of English spinach (or a 1 pkt of logans frozen spinach (thawed)

  • 1 cup of cooked basmati or brown rice

  • 1 cup of diced feta

  • 1 tablespoon of olive oil

  • 4 eggs

  • Sprinkle of nutmeg

  • Black pepper

 

Combine all ingredients into a ceramic baking dish. 

Cook at 190oC for 25 minutes or until golden on top.

 

Ideal hot or cold.

Great for lunch boxes.

© 2019 Helen Shaylor.