Breakfast slice

Breakfast slice

3 green

1 blue

0 purple

SmartPoints® value per serving

Serves 6

Get a little bit gourmet with your next Sunday brunch and try this savoury breakfast slice filled with rice, veggies, cottage cheese and eggs.

50g Brown rice

100 g Baby spinach leaves

6 med Egg

1 med Carrot, coarsely grated

1 med Zucchini, coarsely grated

80 g 97% fat-free cottage cheese

120 g Cherry tomato, halved

Fresh mint

Place rice and ½ cup (125 ml) water in a small saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until rice is just tender.

Preheat oven to 180°C. Line a 26 cm x 16 cm (base measurement) rectangular slice tin with baking paper, allowing paper to hang over the two long sides.

Place spinach in a large bowl. Add enough boiling water to cover. Stand for 30 seconds or until just wilted. Drain well.

Whisk eggs in a large bowl until combined. Season with salt and pepper. Stir in cooked rice, spinach, carrot and zucchini. Pour into prepared tin and distribute evenly. Dollop cottage cheese over the top. Use the back of a spoon to lightly press cheese into egg mixture. Bake for 30–35 minutes or until golden and set.

Cut into slices and serve topped with the cherry tomato and mint leaves.

Notes

SERVING SUGGESTION: Wholemeal toast (contains gluten) spread with mashed avocado. TIP: Store slice in an airtight container in the fridge for up to 4 days.