Rice, Shrimp, and Spinach Frittata

Prep time: 15 minutes | Cook time: 16 minutes | Serves 4

4 eggs

Pinch salt

½ cup cooked rice

½ cup chopped cooked shrimp

½ cup baby spinach

½ cup grated Monterey Jack cheese

Nonstick cooking spray

1. Spritz the baking pan with nonstick cooking spray.
2. Whisk the eggs and salt in a small bowl until frothy.
3. Place the cooked rice, shrimp, and baby spinach in the baking pan. Pour in the whisked eggs and scatter the cheese on top.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 320ºF (160ºC) and set time to 16 minutes.
5. When cooking is complete, the frittata should be golden and puffy.
6. Let the frittata cool for 5 minutes before slicing to serve.