ZUCCHINI AND EGG RICE PIE
SERVES 6 PREP 10 MINUTES (PLUS 5 MINUTES COOLING) COOK 15 MINUTES
40g butter 2 garlic cloves, crushed 1 brown onion, finely chopped 8 eggs 2 tablespoons milk 1½ cups cooked white rice 1½ cups grated tasty cheese 2 zucchini, thinly sliced 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano) ½ bunch asparagus, trimmed, halved lengthways
R1 Preheat grill on medium-high. 2 Melt butter in a 23cm round (base) ovenproof frying pan over medium heat. Add garlic and onion. Cook, stirring occasionally, for 5 minutes or until onion softens. 3 Meanwhile, whisk eggs and milk together in a bowl. Stir in rice and 1 cup cheese. Season with salt and pepper. Using a slotted spoon, transfer the onion to the egg mixture, stirring quickly to combine. 4 Return pan to heat. Pour about ¹⁄³ of the egg mixture into the hot frying pan. Quickly sprinkle over most of the zucchini – no need to be exact. Add ½ the remaining egg mixture, then sprinkle with oregano and a little zucchini. Pour over remaining egg mixture and sprinkle with remaining cheese. Sprinkle with remaining zucchini and top with asparagus, pushing into the egg mixture slightly. Cook for 5 minutes. 5 Place pan under grill. Cook for 4 to 5 minutes or until a knife inserted into centre comes out clean. Cool for 5 minutes. Serve. NUTRITION: (per serve) 1426kj; 21.8g fat; 11.8g sat fat; 18.3g protein; 16.5g carbs; 2.2g fibre; 317mg chol; 368mg sodium.
»» Nagi says: I made this frittata a complete meal by filling it with leftover cooked rice. I also popped a few stray asparagus I found at the back of my fridge on top – doesn’t it look pretty? You could do the same with halved cherry tomatoes, any marinated vegetables or olives.