Breakfast slice
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Get a little bit gourmet with your next Sunday brunch and try this savoury breakfast slice filled with rice, veggies, cottage cheese and eggs. This gourmet-inspired dish is both satisfying and nutritious, perfect for starting your day right. You can prep it on Sunday and enjoy all week long.
Ingredients
Brown rice, dry
¼ cup(s), (50g)
Baby spinach
100 g
Egg(s)
6 medium
Carrot(s)
1 medium, coarsely grated
Zucchini
1 medium, coarsely grated
97% fat-free cottage cheese
⅓ cup(s), (80g)
Cherry tomatoes
120 g, halved
Fresh mint
1 tbs, leaves, to serve
Instructions
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.
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