Here's one for all you 'I don't have time for breakfast' people out there! This slice ticks all the nutritional boxes for a balanced brekky, containing carbs, healthy fats and protein. It's quick and easy to make ahead, as well as being very versatile - don't just limit it to breakfast!
Use this recipe as a base and add in whatever veggies you have on hand, you could also add tinned fish or shredded chicken for an extra protein boost....Maybe even some bacon!
Gluten free, dairy free*
1 cup cooked brown rice
1 carrot, grated
1 cup broccoli florets
1/2 cup sliced mushrooms
Handful of chopped silverbeet or spinach
Parsley or other herbs of choice
1/2 cup cottage cheese*
Salt and pepper
Preheat oven to 180 degrees and grease and line a baking tin (mine was 8x8 inches).
Whisk eggs, salt and pepper together in a large bowl.
Stir rice, veggies and herbs into the egg mixture.
Pour mixture into the prepared tin.
Spoon dollops of cottage cheese onto the top, gently pressing down into the mixture. Crack some pepper over the top.
Bake for 35-45 minutes, until slice is set in the middle (no wobble) and is browned on top.
Slice and keep in the refrigerator for an easy brekkie to grab on the go in the morning!
To make dairy free, omit cottage cheese.
If I was having this alone for breakfast, the recipe would serve 4. I would also add another source of protein (especially if omitting the cottage cheese), maybe some tinned salmon or shredded chicken and maybe include a little potato or kumara to up the carbs!
This recipe is a really handy meal prep option for busy weeks too, an easy base for lunch or dinner. We had it as a quick Friday night dinner with a side of bacon, tomatoes and avo - it was delish! It would also make a great packed lunch option with a piece of fruit and maybe a handful of nuts.