Spinach, Rice & Paneer Frittata

Since indulging in the caramelized mango pastry yesterday I’ve been craving something green in my diet. It wasn’t as much as I had hoped but I did manage to squeeze a little spinach into breakfast.

Onion, garlic and sweet red pepper were sautéed in a little olive oil.


Spinach was added and then leftover cooked rice.


I then mixed in finely crumbled paneer. The paneer I used was made with 2% milk, nonfat Greek yogurt and apple cider vinegar, so the cheese turned out to be quite tart and crumbly in nature.



I mixed in two eggs then transferred everything into a baking dish greased with nonstick cooking spray. This was baked with a lid in the oven at 300ºF for 45 minutes, then for another 5 minutes with the lid.

The tartness of the paneer came through in the final dish. I thought it was a nice touch. Faye initially found it a bit off-putting, but as she continued eating, decided it was quite good after all.





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