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!
- 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
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.