Make this for dinner and enjoy it the next day as lunch! This recipe is super flexible. Swap your favorite veggies, and grains for the spinach and brown rice (how about broccoli and farro?) Bump up the protein by adding 1 cup of drained and rinsed black beans, browned ground turkey breast, or both! The possibilities are endless! This recipe is a great way to use up all of the extra veggies in your fridge.

INGREDIENTS:

· 1 TBLSP Extra-virgin olive oil

· 1 onion, finely chopped (1/2 cup chopped green onions works too!)

· 3 garlic cloves, minced

· 10 oz. Frozen chopped spinach, thawed and squeezed of water

· 4 whole eggs

· 4 egg whites (about ½ cup)

· ¼ cup milk, any type

· 2 cups cooked brown rice (using minute rice cuts prep time!)

· 1 cup feta cheese, broken into large pieces (not crumbles)

· ¼ tsp salt

· ¼ tsp pepper

DIRECTIONS:

· Preheat the oven to 425 degrees. Coat a 9-inch pie plate with cooking spray or olive oil

· Heat oil in a large nonstick skillet over a medium-high heat. Add the onion and cook for 3 minutes or until the onions are translucent. Add the garlic and cook for 2 minutes more before stirring in the spinach, salt and pepper. Shut off the heat and allow to cool.

· In a large bowl, mix together the eggs, egg whites, and milk. Transfer cooked veggie mixture into the bowl, along with the prepared rice and half of the feta cheese. Stir until everything is well combined.

· Gently pour everything into the prepared pie pan and sprinkle the remaining feta over the top.

· Bake for 30-40 minutes or until lightly browned and set through. Cool and serve.