1/2 c. chopped onions
1 tbsp. vegetable oil
2 c. cooked rice
1 med. fresh tomato, chopped, drained, divided
1/4 tsp. salt
1/4 tsp. ground black pepper
1 c. chopped cooked spinach
1/2 lb. (1 1/4 c.) peeled, cooked crawfish tails
1/2 c. shredded Swiss cheese
1/2 c. shredded Mozzarella cheese
5 eggs, beaten
2/3 c. light cream
1/2 tsp. seasoned salt
1/4 tsp. ground nutmeg
1/4 tsp. ground red pepper
1/4 c. grated Parmesan cheese

Cook onions in oil in large skillet over medium heat. Stir in rice, all but 1/4 cup tomato, salt, and pepper; cook an additional 2 to 3 minutes. Press rice mixture into greased 8-inch baking dish. Spread spinach over rice mixture; top with crawfish, then with Swiss and Mozzarella cheeses.

Combine eggs, cream, seasoned salt, nutmeg, and red pepper in small bowl; pour over cheese layer. Sprinkle reserved 1/4 cup tomato, then Parmesan cheese on top. Bake at 350 degrees for 35 to 40 minutes, or until firm and golden brown. Makes 6 servings.