Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
610
Calories
25g
Protein
30g
Fat
58g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- vegetable cooking spray
- 2 cups cooked brown rice
- 1 medium zucchini, thinly sliced
- 1 7-ounce can sliced mushrooms
- 1 teaspoon dried basil leaves
- 7 eggs
- 1 cup part-skim ricotta cheese
- 1 teaspoon seasoned salt
- =
Directions
1
Coat 10-inch quiche dish or heavy skillet with cooking spray. Layer rice, zucchini, mushrooms and basil in dish.
2
Combine eggs, cheese and salt; beat well with wire whisk. Pour over vegetables and rice. Bake at 400 degrees 30 to 35 minutes or until puffed and browned. Let stand 5 minutes before serving.
Recipe sourced from
fandom