Full ingredients list:
2 cups frozen chopped spinach (thawed) or 2 cups frozen
chopped vegies (thawed) or 2 cups leftover roast vegies
2 cups cooked rice, cooled
250g low-fat cottage cheese
50g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly grease a shallow baking dish and set aside.
Step 2 Place eggs into a large mixing bowl and beat with an electric mixer until fluffy. Add remaining ingredients and mix well, breaking up rice.
Step 3 Pour mixture into baking dish and bake for 45 minutes. Remove from oven and rest for 15 minutes before slicing.
Leftover rice can contain harmful bacteria. Always store it in the fridge and use within a day.
This frittata can be frozen.
About this recipe
First published: February 2011