VEGGIE RICE SLICE
PREP: 15 MINS
COOKING TIME: 20-25 MINS
250g rice, cooked (I used brown rice, any can work)
4 eggs, whisked
¼ cup olive oil or coconut oil (melted)
½ cup grated cheddar cheese
1 zucchini, grated
1 carrot, grated
1 ½ cups vegetables, cooked (these can be left over, roasted or steamed)
Preheat oven to 180oC. Lightly grease and line a slice tray.
In a large bowl combine eggs, rice, oil, and cheese. Add vegetables and gently mix together.
Spoon mixture evenly into tray and smooth the top with a spatula. Bake for approximately 20-25 minutes or until cooked through and golden brown on top. Allow to cool before gently removing from tray and cutting into slices.
Any vegetables work! Use whatever is in the fridge or whatever leftovers you have.
You can portion this slice into any size you want. Or, once cooled, use cookie cutters to make some different shapes. Fact: Everything tastes better in the shape of a dinosaur when you are three years old.
These are freezer friendly.