Ready in half an hour, this speedy zucchini and egg rice pie is gluten free and vegetarian.
- Preheat grill on medium-high.
- 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.
- 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set