6 lightly beaten eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh spinach
3/4 cup cooked rice (115g)
1/2 cup grated Gruyère cheese (90g)
3 slices of prosciutto (60g), cut into thin strips
3 tablespoons finely chopped green onion
2 tablespoons butter
To decorate
4 medium-sized cherry tomatoes (60g), quartered
2 sprigs of fresh spinach
6 lightly beaten eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh spinach
3/4 cup cooked rice (115g)
1/2 cup grated Gruyère cheese (90g)
3 slices of prosciutto (60g), cut into thin strips
3 tablespoons finely chopped green onion
2 tablespoons butter
To decorate
4 medium-sized cherry tomatoes (60g), quartered
2 sprigs of fresh spinach
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
Set aside
In a baking dish of 25cm diameter, place the butter and melt it over medium heat
Add the reserved mixture, reduce the heat and cook until firm (approximately 3 minutes)
Transfer to the preheated oven and bake until lightly browned (about 15 minutes)
Remove from the oven
Turn out onto a plate and decorate with cherry tomato and fresh spinach
Serve immediately
349 calories per slice.
