This five ingredient rice bake is full of cheese, spinach and eggs to make a delicious and healthy meal in no time. It's also a great way to use up leftover rice or pasta!
Ingredients
7 eggs
½ cup (125ml) milk
Salt and pepper to taste
450g sachet microwave long grain white rice
250g frozen spinach, thawed and squeezed to remove excess liquid
2 cups (240g) grated cheese
Serve with side salad
Method
Preheat oven 180°C/160°C (fan-forced) and lightly grease a 10-cup capacity ceramic baking dish
Whisk 3 eggs and milk together in a large mixing bowl. Season with salt and pepper
Heat microwave rice according to packet instructions. Add to egg mixture along with spinach and 1 ½ cups of cheese. Mix well
Spoon into prepared baking dish and sprinkle with remaining cheese. Bake for 25 minutes
Remove rice bake from oven and make 4 indents in the top of the rice. Crack an egg into each indent. Return to oven and bake for a further 10-12 minutes or until egg whites are set and yolk is still runny. Serve immediately with side salad
Tips & Hints
If using fresh spinach, use a 120g bag of baby spinach and wilt in a pan for 1 minute. Press out excess moisture and use a directed in the recipe.
You can substitute the microwave rice with 450g of leftover cooked rice or pasta.
Pack into portion size and freeze for 2 months. Defrost in the fridge overnight and reheat in the microwave.
