ZUCCHINI AND EGG RICE PIE

Super Food Ideas - - RECIPETIN EATS -

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.

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