A deliciously satisfying entree for brunch or supper, this frittata is a great way to use leftover cooked rice.

Spinach Rice Frittata

1/2 cup finely chopped onion
1 tablespoon butter or margarine
1 (10-ounce) package frozen chopped spinach, thawed and well-drained
1 clove garlic, minced
3 cups cooked rice
1/2 cup freshly grated Parmesan cheese
4 large eggs, beaten
1/2 cup milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup (2-ounces) shredded cheddar cheese

1. Cook onion in butter in large skillet until tender but not brown. Add spinach and garlic. Cover and cook 4 to 5 minutes.
2. Remove from heat; add rice and Parmesan cheese; mix well.
3. Combine eggs, milk, salt and pepper; stir into rice mixture.
4. Turn into greased shallow 2-quart baking dish; top with cheddar cheese.
5. Bake at 350°F (175°C) 30 to 40 minutes, or until set.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.