Following the theme of Easter, this week’s recipe is egg based. It’s tasty and cheesy and incredibly simple. Enjoy for brunch, dinner or tea.
30ml/2tbsp vegetable oil
8oz cooked rice
75g/3oz Cheddar cheese, grated
1. Chop the onions and fry for two minutes in the oil until soft.
2. Then slice the courgettes finely and add them to the pan, followed by the cooked rice when they are cooked. Season the mix.
3. In a separate bowl, beat the eggs with salt and pepper and then pour into the pan. Cook, stirring until the eggs have lightly set.
4. Shake the pan so the mixture is level and cook for one minute. Sprinkle over the cheese, then cook under the grill for two more minutes until it is golden brown and bubbling.
Serve whilst warm in wedge shapes.