1 tbsp olive oil
½ red chili, finely chopped
large handful baby spinach, chopped
1 tbsp chopped chives
150g/5½oz jasmine rice, cooked
4 free-range eggs, beaten
salt and freshly ground black pepper
Heat the olive oil in a medium-sized frying pan, add the chili and fry until softened but not coloured.
Add the spinach and stir to wilt.
Add the cooked rice and warm through for 2-3 minutes.
Add the beaten egg, season with salt and freshly ground black pepper and fry over a medium heat for three minutes, or until golden-brown underneath.
Turn over the frittata and fry on the other side for 2-3 minutes, or until cooked through. Cut into wedges and serve.
Recipe adapted from: Good Food