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Egg and Spinach Rice Bake
Egg and Spinach Rice Bake
- Preparation time 40 mins
- Serves 4 people
- Download as PDF
- Publication
We love this Egg and Spinach Rice Bake because it's super easy to make and equally as healthy.
It only requires a few ingredients, all of which you can probably find in your pantry or fridge. Keep scrolling to try it out yourself.
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.
Notes
- 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.
Nutritional Information
- Serving size 358g
- Energy 2470kJ 590kcal
- Protein 33.7g
- Total fat 31.7g
- Saturated fat 17.9g
- Carbs (total) 40.3g
- Carbs (sugar) 2.7g
- Sodium 614mg
- Vitamin D 7.3µg
All nutrition values are per serve.
