Spinach and Rice Frittata

Preheat the oven to 375°F.

In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the chopped spinach to the skillet and sauté for 3-4 minutes, until the spinach is wilted and tender.

In a separate bowl, whisk the eggs together with salt and black pepper.

Add the cooked rice to the spinach mixture in the skillet and stir to combine. Pour the whisked eggs over the top, making sure the ingredients are evenly distributed.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and the edges are lightly golden.

Remove the frittata from the oven and let it cool for a few minutes before slicing and serving.