Zucchini and egg rice pie

Zucchini and egg rice pie

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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

  1. 40g butter
  2. 2 garlic cloves, crushed
  3. 1 brown onion, finely chopped
  4. 8 eggs
  5. 2 tbsp milk
  6. 11/2 cups cooked white rice
  7. 11/2 cups grated tasty cheese
  8. 2 zucchini, thinly sliced
  9. 1 tbsp finely chopped vivacious oregano (or 1 tsp dried oregano)
  10. 1/2 bunch asparagus, trimmed, halved lengthways

The instruction how to make Zucchini and egg rice pie

  1. Preheat grill re medium-high.
  2. 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.
  3. 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.
  4. 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.
  5. 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 pie

calories: 340.814 calories
fatContent: 21.8 grams fat
saturatedFatContent: 11.8 grams saturated fat
carbohydrateContent: 16.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 18.3 grams protein
cholesterolContent: 317 milligrams cholesterol
sodiumContent: 368 milligrams sodium

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