Budget Recipe of the Month: Zucchini & Egg Rice Pie

Ingredients:

• 40g butter
• 2 garlic cloves, crushed
• 1 brown onion, finely chopped
• 8 eggs
• 2 tablespoons milk
• 11/2 cups cooked white rice
• 11/2 cups grated tasty cheese
• 2 zucchini, thinly sliced
• 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano)
• 1/2 bunch asparagus, trimmed, halved lengthways

Instructions:

Step 1. Preheat grill on medium-high.

Step 2. Melt butter in a 23cm round (base) ovenproof frying pan over medium heat. Add garlic and onion. Cook, stirring occasionally, for 5 minutes or until onion softens.

Step 3. Meanwhile, whisk eggs and milk together in a bowl. Stir in rice and 1 cup cheese. Season with salt and pepper. Using a slotted spoon, transfer the onion to the egg mixture, stirring quickly to combine.

Step 4. Return pan to heat. Pour about 1/3 of the egg mixture into the hot frying pan. Quickly sprinkle over most of the zucchini – no need to be exact. Add 1/2 the remaining egg mixture, then sprinkle with oregano and a little zucchini. Pour over remaining egg mixture and sprinkle with remaining cheese. Sprinkle with remaining zucchini and top with asparagus, pushing into the egg mixture slightly. Cook for 5 minutes.

Step 5. Place pan under grill. Cook for 4 to 5 minutes or until a knife inserted into centre comes out clean. Cool for 5 minutes. Serve.

Recipe Credit