Spinach frittata

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6 servings
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By Food24 November 03 2009
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Ingredients (12)

30.00 ml butter
1.00 onion — large, peeled and chopped
5.00 ml dried basil
250.00 g spinach — frozen, chopped
500.00 ml chicken — cooked, finely diced
100.00 ml parmesan cheese — grated
4.00 eggs
3.00 eggs — white
125.00 ml milk
3.00 ml salt
2.00 ml cayenne pepper
500.00 ml cooked rice — leftover
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Method:

Preheat the oven to 200 ºC.
Coat a 25 cm ovenproof frying pan with non-stick cooking spray, add the butter and melt over a moderate heat.
Add the onion and sauté until very soft. Mix in the basil and cook for 1 minute.
Mix in the spinach and chicken and cook, uncovered, for 2 minutes, or until heated through.
Whisk the cheese with the eggs, egg whites, milk, salt and cayenne pepper in a large bowl until frothy.
Mix into the pan along with the rice, reduce the heat and cook, uncovered, for 5 minutes.
Place in the oven and bake until golden and set.



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