Cheese and Vegetable Rice Slice
Recipe: #44047
January 15, 2025
Categories: Breakfast, Eggs, Tomato, Australian, British, Italian, Baby Shower, Birthday, Easter, Fathers Day, Mothers Day, Picnic, St Patricks Day, Oven Bake, Vegetarian, Zucchini, more
"A great economical and quick, easy and tasty dish to prepare after a long day at work! Bacon or ham could be added to this recipe without any problems at all."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (379.3 g)
- Calories 392.7
- Total Fat - 20.6 g
- Saturated Fat - 9.3 g
- Cholesterol - 477.2 mg
- Sodium - 614.6 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 4.1 g
- Sugars - 2.8 g
- Protein - 24.5 g
- Calcium - 309.6 mg
- Iron - 3.8 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven 200°C/ 180°C (fan forced) and line a large 20cm X 30 cm baking dish with baking paper. (20cm x 30cm is equal to 7.87in x 11.81in.)
Step 2
Combine zucchini, spinach, red onion, chives, rice and cheeses in a large bowl and mix well; spoon evenly into prepared baking dish, making sure that it is evenly distributed.
Step 3
Whisk the eggs, milk, salt and pepper, together and pour over rice mixture.
Step 4
Place tomato halves, cut side up into the mixture across the surface; cover with foil and bake 30 minutes
Step 5
After 30 minutes then remove the foil and cook for a further 30 minutes, or until eggs have set and rice is cooked.
Step 6
Stand for 10 minutes and cut into squares and serve (hot or cold) with a side salad
Tips
No special items needed.
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