Ingredients:
45 ml Olive oil
1 Tbsp. butter
1 Onion, thinly sliced
1 Red pepper, thinly sliced
1 Yellow pepper, thinly sliced
1 Baby marrow, thinly sliced
1 cup Tastic Parboiled Rice, cooked
2 Garlic cloves, crushed
5 Eggs, beaten
1 cup Cream
150 g Cheddar cheese, grated
2 Tbsp. Parmesan cheese, grated (optional)
Salt and freshly ground black pepper
Method:
Add butter, rice, garlic and baby marrow, give a stir and season.
Add cheese and cream to eggs, pour over vegetables and stir lightly to mix. Make sure egg mix covers the base of the pan.
Cook gently over a low heat until just set.
Slide off the pan and serve hot.
45 ml Olive oil
1 Tbsp. butter
1 Onion, thinly sliced
1 Red pepper, thinly sliced
1 Yellow pepper, thinly sliced
1 Baby marrow, thinly sliced
1 cup Tastic Parboiled Rice, cooked
2 Garlic cloves, crushed
5 Eggs, beaten
1 cup Cream
150 g Cheddar cheese, grated
2 Tbsp. Parmesan cheese, grated (optional)
Salt and freshly ground black pepper
Method:
Add butter, rice, garlic and baby marrow, give a stir and season.
Add cheese and cream to eggs, pour over vegetables and stir lightly to mix. Make sure egg mix covers the base of the pan.
Cook gently over a low heat until just set.
Slide off the pan and serve hot.
