Rice, feta and egg bake

Name: Rice, feta and egg bake
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml fresh chillies 573; 1.00 onion peeled and chopped; 3.00 courgettes grated; 500.00 ml rice cooked; 0.00 fresh Italian parsley handful; 1.00 fresh thyme sprig; 2.00 feta cheese crumbled; 2.00 eggs lightly beaten; 0.00 salt and freshly ground black pepper

4 servings

Rate this recipe

Starch

By Food24 November 03 2009

Print Recipe

126

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

15.00 ml	fresh chillies — 573
1.00	onion — peeled and chopped
3.00	courgettes — grated
500.00 ml	rice — cooked
0.00	fresh Italian parsley — handful
1.00	fresh thyme — sprig
2.00	feta cheese — crumbled
2.00	eggs — lightly beaten
0.00	salt and freshly ground black pepper

Tap for ingredients

Method:

Preheat oven to 180 &degC. Heat oil in a non-stick pan and saut&eacute 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.