6 slightly beaten eggs
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of chopped mint
3/4 cup of cooked rice (115g)
1/2 cup of grated Gruyère cheese (90g)
3 slices of prosciutto, cut into strips (60g)
3 tablespoons of chopped scallion
2 tablespoons of butter
To decorate
4 medium-sized cherry tomatoes, cut into quarters (60g)
2 sprigs of mint
6 slightly beaten eggs
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of chopped mint
3/4 cup of cooked rice (115g)
1/2 cup of grated Gruyère cheese (90g)
3 slices of prosciutto, cut into strips (60g)
3 tablespoons of chopped scallion
2 tablespoons of butter
To decorate
4 medium-sized cherry tomatoes, cut into quarters (60g)
2 sprigs of mint
Preheat the oven to 200°C (hot)
In a medium bowl, combine all ingredients except for the butter and mix well with a wooden spoon. Reserve
In a baking dish, place the butter and put it over low heat until melted
Add the reserved mixture, reduce the heat and cook until firm (approximately 3 minutes)
Put it in the preheated oven and bake until lightly golden (about 15 minutes)
Remove from the oven
Unmold onto a plate and decorate with cherry tomatoes and mint
Serve immediately
349 calories per slice.
