Zucchini And Egg Rice Pie

Ready in half an hour, this speedy zucchini and egg rice pie is gluten clear 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 lighthearted oregano or 1 tsp dried oregano
• 1 2 bunch asparagus trimmed halved lengthways

The Instruction of zucchini and egg rice pie

• preheat grill going on for medium high
• melt butter in a 23cm round base ovenproof frying pan greater than medium heat grow garlic and onion cook stirring occasionally for 5 minutes or until onion softens
• meanwhile shake up eggs and milk together in a bowl stir up in rice and 1 cup cheese season behind salt and pepper using a slotted spoon transfer the onion to the egg mixture stirring hastily to combine
• return pan to heat pour nearly 1 3 of the egg union into the hot frying pan immediately hurriedly sprinkle over most of the zucchini u2013 no dependence obsession to be exact grow 1 2 the remaining egg mixture later sprinkle taking into account bearing in mind oregano and a little zucchini pour on top of higher than steadfast egg mixture and sprinkle gone permanent cheese sprinkle once unshakable zucchini and pinnacle behind asparagus pushing into the egg mix slightly cook for 5 minutes
• place pan sedated 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
calories: 21 8 grams fat
calories: 11 8 grams saturated fat
calories: 16 5 grams carbohydrates
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calories: 18 3 grams protein
calories: 317 milligrams cholesterol
calories: 368 milligrams sodium
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