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Breakfast slice

Breakfast slice

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Get a little bit gourmet with your next Sunday brunch and try this savoury breakfast slice filled with rice, veggies, cottage cheese and eggs.


Brown rice, dry

¼ cup(s), (50g)

Baby spinach

100 g


6 medium


1 medium, coarsely grated


1 medium, coarsely grated

97% fat-free cottage cheese

cup(s), (80g)

Cherry tomatoes

120 g, halved

Fresh mint

1 tbs, leaves, to serve


  1. Place rice and ½ cup (125 ml) water in a small saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until rice is just tender.
  2. Preheat oven to 180°C. Line a 26 cm x 16 cm (base measurement) rectangular slice tin with baking paper, allowing paper to hang over the two long sides.
  3. Place spinach in a large bowl. Add enough boiling water to cover. Stand for 30 seconds or until just wilted. Drain well.
  4. Whisk eggs in a large bowl until combined. Season with salt and pepper. Stir in cooked rice, spinach, carrot and zucchini. Pour into prepared tin and distribute evenly. Dollop cottage cheese over the top. Use the back of a spoon to lightly press cheese into egg mixture. Bake for 30–35 minutes or until golden and set.
  5. Cut into slices and serve topped with the cherry tomato and mint leaves.


SERVING SUGGESTION: Wholemeal toast (contains gluten) spread with mashed avocado. TIP: Store slice in an airtight container in the fridge for up to 4 days.