This makes a wonderful breakfast, lunch, or dinner meal.
Serves 6
Preheat the oven to 425F (220C)
1 1/2 cups (300 g) cooked rice of your choice
1/2 cup (100 g) grated Parmesan cheese or dairy-free cheese
8 organic eggs
1 Tbs. (15 ml) olive oil
1 diced organic onion
1 cup (200 g) each: diced organic mushrooms, shredded carrots, and sliced organic asparagus
1/2 tsp. (2,5 g) each dried: oregano, parsley, marjoram, and basil spices
1/2 cup (100 g) each organic: (dairy-free) cottage cheese and (dairy-free) shredded cheddar cheese
1/3 cup (65 g) organic cornmeal
1-2 chopped garlic
black pepper to taste
1. Grease a pie plate with organic olive oil spray.
2. In a bowl, combine the cooked rice, Parmesan/dairy-free cheese, and 1 egg white. (Save the yolk for #10 below.)
3. Pour into the pie plate and use a fork to press evenly into bottom and about 2 inches (5 cm) up the sides.
4. Bake for 10 minutes.
5. Remove from the oven. Reduce the temperature to 375F (190C).
6. In a skillet over medium heat, heat the olive oil and sauté the onions for 5 minutes.
7. Ad the asparagus and mushrooms; sauté 3-5 minutes.
8. Add the dried spices, and stir for a minute more.
9. Remove from the heat and allow to cool to the touch, about 5 minutes.,
10. In a bowl, add remaining 7 whole eggs + the egg yolk.
11. Add the cottage cheese, shredded cheese, cornmeal, carrots, garlic, and black pepper. Whisk the mixture.
12. Pour onto the rice crust and bake 28-30 minutes or until mixture is firm in the center and just starting to turn golden brown.
13. Cook for 5 minutes and serve warm.
14. Store leftovers in an airtight container in the refrigerator for up to 3 days.
(a) Warm briefly before reserving.
(b) For lunch or dinner, serve with a mixed organic salad greens and tomatoes.
-modified "Delicious Living"
