Ingredients: 1.5 cups of cooked brown rice (225g) 2 cups coarsely grated cheddar cheese (250 g) 5 eggs 250 g asparagus, chopped coarsely (2 bunches from Coles) 1 medium red capsicum (200 g) thinly sliced 70 g baby spinach leaves chopped coarsely 100 g fetta cheese, crumbled
1. Grease deep 19 cm square (or slice tin); line base and two opposite sides with baking paper. Reheat oven to hot. (200 degrees)
2. Combine rice, half of the cheddar and one egg in medium bowl. Press rice mixture firmly over base of prepared pan. Layer asparagus, capsicum and spinach over rice mixture.
3. Beat remaining eggs in same bowl, add remaining cheddar and fetta; pour egg mixture over vegetables. Bake, uncovered, in hot oven, about 30 mins or until slice is firm. Stand 5 mins before serving.
