Zucchini and egg rice pie

Ready in half an hour, this speedy zucchini and egg rice pie is gluten free and vegetarian.

Recipe «Zucchini and egg rice pie» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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 fresh oregano, 1/2 bunch asparagus, trimmed, halved lengthways.

Ingredients:

• 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 fresh oregano 
• 1/2 bunch asparagus, trimmed, halved lengthways 

Instructions

1. Preheat grill on medium-high.
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.
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.
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.
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.