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Eggs and cheese, pls. (Judi Swinks Photography)

Tortino With Eggs and Cheese

2 servings

This frittata-like dish is built as a Valentine's Day warmup for 2, but doubling this gluten-free recipe would be a cinch: Cook twice the amount of brown rice in twice the amount of broth. Grate twice the Parmigiano-Reggiano cheese, crumble twice as much goat cheese and chop twice the amount of scallions. Work in 2 mixing bowls side by side, beating 2 eggs in each, then divide the remaining ingredients between the bowls. Cook in 2 separate small skillets at the same time. The tortino could be cut into wedges to serve as an appetizer, too.

Serve with an arugula salad or baked sweet potato fries. Adapted from ""Gluten-Free Italian," by Jacqueline Mallorca (Da Capo Lifelong, 2009).

2 cups no-sodium chicken broth, preferably Kitchen Stock Unsalted

Scant 1 cup uncooked instant brown rice, preferably Minute brand

2-ounce block Parmigiano-Reggiano cheese

3 scallions

2 large eggs

2 ounces goat cheese

1 tablespoon unsalted butter

Questions?

-- Bonnie S. Benwick