|Frozen chopped spinach||10 Ounce|
|Sweet red pepper||1 Medium|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Bouillon granules||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Cooked parboiled rice||1 Cup (16 tbs)|
Drain thawed spinach; squeeze out excess moisture between paper towels, and set aside.
Coat a medium skillet with cooking spray, place over medium heat until hot.
Add red pepper and onion; saute until render.
Combine eggs, milk, bouillon granules, nutmeg, and pepper in a medium bowl; stir until well blended.
Add reserved spinach, sauteed vegetables, and rice, mix well.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Bake, uncovered, at 350Â° for 35 minutes.