Rice, feta and egg bake

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • 15
    olive oil
  • 1
    onion, peeled and chopped
  • 3
    courgettes, grated
  • 500
    cooked basmati rice (leftovers are perfect)
  • a handful of Italian parsley
  • 1
    sprig fresh thyme
  • 2
    discs feta cheese, crumbled
  • 2
    eggs, lightly beaten
  • salt and freshly milled pepper


Preheat oven to 180 °C. Heat oil in a non-stick pan and sauté onion for two to three minutes on a low heat.
Add grated courgettes and rice an stir together and heat for two minutes.
Add herbs, feta and eggs, tossing gently to combine; then transfer to an ovenproof dish and bake for 20 minutes, until eggs have set.
Nutrition per serving Energy >999 kJ Carbohydrate 20 g Protein 9 g Fat 12 g

This dish is the perfect all-rounder. Serve with sliced, fresh tomatoes for breakfast; or with a side salad for lunch or dinner.


Read more on: starch  |  bake  |  sauté


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