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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This egg and veggie rice dish is ready in under 20 minutes and makes for a satisfying high-protein midweek meal.
1 Heat 1 tablespoon olive oil in large non-stick pan over medium- high heat. Add garlic and half the shallots. Saute 1 minute. Whisk eggs in a large bowl and season well. Pour the eggs into the pan.
2 Carefully move the egg mixture across the pan with a spatula to create folds. Add the herbs and vegetables. Cook for 3–4 minutes, or until the vegetables are warmed through and egg is just set.
3 Heat the rice according to the packet directions. Divide the rice between the serving plates or bowls. Spoon over the egg and veggie scramble. Crumble over goat‘s cheese. Scatter with the extra herbs, remaining shallots and cracked black pepper.
Calories 543 cal
Kilojoules 2280 kJ
Total fat 24.4 g
Saturated fat 7.0 g
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