Ready in half an hour, this speedy zucchini and egg rice pie is gluten set free release and vegetarian.
The ingredient of Zucchini and egg rice pie
- 40g butter
- 2 garlic cloves, crushed
- 1 brown onion, finely chopped
- 8 eggs
- 2 tbsp milk
- 11/2 cups cooked white rice
- 11/2 cups grated tasty cheese
- 2 zucchini, thinly sliced
- 1 tbsp finely chopped vivacious oregano (or 1 tsp dried oregano)
- 1/2 bunch asparagus, trimmed, halved lengthways
The instruction how to make Zucchini and egg rice pie
- Preheat grill re medium-high.
- Melt butter in a 23cm round (base) ovenproof frying pan over medium heat. accumulate garlic and onion. Cook, stirring occasionally, for 5 minutes or until onion softens.
- Meanwhile, disturb eggs and milk together in a bowl. campaign in rice and 1 cup cheese. Season past salt and pepper. Using a slotted spoon, transfer the onion to the egg mixture, stirring brusquely to combine.
- Return pan to heat. Pour very nearly 1/3 of the egg join up into the hot frying pan. shortly sprinkle on top of higher than most of the zucchini u2013 no craving to be exact. amass 1/2 the permanent egg mixture, later sprinkle in imitation of oregano and a little zucchini. Pour more than steadfast egg mix and sprinkle past remaining cheese. Sprinkle following steadfast zucchini and culmination with asparagus, pushing into the egg mixture slightly. Cook for 5 minutes.
- Place pan out cold asleep grill. Cook for 4 to 5 minutes or until a knife inserted into centre comes out clean. Cool for 5 minutes. Serve.
Nutritions of Zucchini and egg rice piecalories: 340.814 calories
fatContent: 21.8 grams fat
saturatedFatContent: 11.8 grams saturated fat
carbohydrateContent: 16.5 grams carbohydrates
proteinContent: 18.3 grams protein
cholesterolContent: 317 milligrams cholesterol
sodiumContent: 368 milligrams sodium