Rice, feta and egg bake

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

Ingredients 9
Servings 4


  • 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

You might also Like


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.