Continuing theme a night dinner plan it was vegetarian night again. We have fallen very nicely into the flow and I don’t have to peek at the calendar as much to figure out what tonight brings theme wise.

We love the taste of spinach and cheese but can’t say that I have tried this combination. The best thing was that I came home from work and the house smelled soooooo good. Lyn worked from home and had everything ready for me including a nice glass of wine with cheese and crackers. How lucky am I!

 Ingredients

• 3 Tbsp. olive oil
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1 10 oz. package frozen chopped spinach, thawed , and squeezed dry
• 3 cups cooked brown rice (small grain)
• 1 cup diced extra sharp cheddar cheese
• ½ tsp. freshly ground black pepper
• ¼ tsp. salt
• 4 large eggs
• ¼ cup nonfat milk (we use lactose free)
• 1 roasted red pepper cut in strips

How

Make sure your wife is working from home 🙂

Preheat the oven to 425⁰. Generously coat a 9 inch pie pan with cooking spray.

Heat oil in large skillet over medium heat.

Add Onion and cook. Stirring frequently until beginning to brown, about 5 minutes. Add garlic and cook 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Note: We thought after that some red-hot pepper flakes would be a nice touch if you wanted a little more heat.

Whisk eggs and milk in medium bowl then stir in rice mixture. Transfer to the pie pan and smooth the top with a spatula and arrange the roasted red pepper on top.

Bake the pie until lightly browned in spots about 25 minutes. Let stand for 5 minutes before cutting into wedges.