Broccoli and egg bake with brown rice

Ingredients

For 1 serving

• Broccoli250 g
• Eggs2
• Egg whites1
• Part-skim ricotta50 g
• Parmigiano Reggiano10 g
• Breadcrumbs5 g
• Brown rice50 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender; drain.
2. Meanwhile preheat the oven to 180 °C (conventional). Cut the broccoli into florets, peel the stalk and chop it; boil in salted water for 6 minutes, until tender, and drain.
3. Heat the oil in a frying pan over medium heat with the crushed garlic and sauté the broccoli for 2 minutes, until well flavoured; remove the garlic and blend roughly.
4. In a bowl mix the broccoli with the eggs, egg whites, ricotta, grated Parmigiano Reggiano, salt and pepper.
5. Grease a small mould with a film of oil, dust it with breadcrumbs, pour in the mixture and level it. Bake at 180 °C for 25 minutes, until puffed, golden and firm in the centre.
6. Let it rest for 5 minutes, turn it out and serve in slices with the brown rice.