Name: Egg and Spinach Rice Bake
Prep time: 5 min
Cook time: 35 min
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

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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.

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.

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.

Nutrition Information

Per adult serving (358g)

Energy: 2470kJ

Calories: 590kcal

Protein: 33.7g

Fat Total: 31.7g

Fat Saturated: 17.9g

Carbs: 40.3g

Sugars: 2.7g

Sodium: 614mg

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