- 1 1/4 cups [310 mL] raw rice
- 8 eggs
- 3/4 cup [175 g] grated Swiss cheese
- 1/4 cup [60 mL] milk
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1 tablespoon [15 mL] vegetable oil
- 1 onion, chopped
- 1 carrot, thinly sliced
- 1 small sweet red pepper, membranes removed, seeded then chopped
- 2 cups [500 mL] boiled drained broccoli flowerets
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- Boil rice into salted boiling water until soft; drain.
- Meanwhile, whisk together eggs, 1/2 cup [115 g] grated Swiss cheese, milk, salt and pepper until well combined; set aside.
- Into a 10-inch [25-cm] heavy oven-safe skillet, heat oil over medium heat.
- Fry together chopped onion and carrot slices, stirring, for 5 minutes.
- Mix in chopped sweet red pepper; cook, stirring, for 5 minutes more.
- Then mix in boiled drained rice and broccoli flowerets.
- Pour eggs mixture evenly into skillet.
- Cook over medium heat for 7 to 10 minutes, until almost set.
- Preheat oven broiler.
- Sprinkle all over with remaining grated Swiss cheese.
- Brown under preheated broiler for 2 to 3 minutes.
- Let stand for 5 minutes, then cut into wedges to serve.
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