Can be served as a side to steak or chicken, or just serve as a main with salad.
INGREDIENTS
1/3 cup (70g) risoni pasta
1 tablespoon olive oil
1 medium onion, chopped
1 medium zucchini, halved lengthways, sliced thinly
100g mushrooms, sliced
150g sliced leg ham, chopped
1 medium tomato, chopped
2 tablespoons parsley
6 eggs, lightly whisked
Salt and pepper, to season
METHOD
Preheat oven to 180°C. Grease and line base of a 20cm round or square cake pan.
Cook pasta in large pan of boiling salted water until tender. Drain.
Heat oil in large frying pan and cook onion, zucchini and mushrooms for 3 minutes until just tender.
Combine pasta, vegetable mixture, ham, tomato, parsley and eggs in large bowl and mix well. Season with salt and pepper.
Pour mixture into prepared pan, bake for 45 minutes or until cooked through. Stand 5 minutes before turning out.
NUTRITION
776 kj ENERGY
2g SATURATED FAT
14g PROTEIN
518.71mg SODIUM
2g CARBS (SUGAR)
11g CARBS (TOTAL)
Author: Emma Braz
Image credit: Louise Lister
Publication: Fresh Living
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