Adapted from "Cook Like a Pro" by Ina Garten

2075 cal/recipe

Ingredients

• 1/3 c basmati rice
• 2/3 c water
• 4 tbsp unsalted butter, melted, divided
• 2 tbsp olive oil
• 6 scallions, white and green parts, sliced to 1/4 inch rounds
• 1 lb small zucchini (about 4), sliced in 1/4 inch rounds and then rounds cut in quarters
• 1 rounded tbsp minced garlic (about 4 cloves)
• 20 oz frozen, chopped spinach, defrosted and squeezed
• 1/4 c fresh, chopped basil
• 1/4 c fresh, chopped parsley
• 1 tsp ground nutmeg
• 2 tbsp freshly squeezed lemon juice
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 4 eggs
• 3/4 c heavy cream
• 1/4 c plus 2 tbsp grated Parmesan cheese
• 2 oz Gruyere cheese, grated

Directions

• Cook rice and water in rice cooker or small stovepot at least an hour before continuing recipe.
• Preheat oven to 350 F.
• Grease a 9 inch by 14 inch by 2 inch oval baking dish with half the melted butter using a pastry brush.
• Heat olive oil in large skillet over med-high heat.
• Add scallions and zucchini to skillet and cook 2 min.
• Add garlic and cook for 1 min.
• Add spinach, cooked rice, basil, parsley, nutmeg, lemon juice, salt, and pepper to skillet and stir well.
• Transfer skillet contents to prepared baking dish.
• In a medium bow, whisk together eggs, cream, remaining half of butter, and 1/4 c Parmesan cheese.
• Pour egg mixture over sauted greens.
• Sprinkle with remaining Parmesan and Gruyere cheeses.
• Bake for 20 to 30 min, until knife in middle comes out clean.

Note