• Jo Murray

Savoury Breakfast Slice

Intrigued? I was also especially as I am always on the hunt for different good value food wise breakfast ideas. I love eggs and will have them for breakfast every day of the week but sometimes I just want to change it up a little. As most know - I am not a fan of cereal.

I had come across this recipe a few times in WW cookbooks and on the app but I decided to participate in a local online WW meeting on Saturday morning and I was convinced thanks to Lisa (WW Coach) that actually did a cooking session during the meeting and this was one of the breakfast dishes she cooked.

This slice literally took 10 minutes to get into the oven so absolutely no major effort at all. Jam packed full of vegetables and therefore vitamins it was a perfect start to my day. The original recipe called for cottage cheese but as I had ricotta in the fridge I swapped it out. Best of all it can be stored in an airtight container in the fridge for up to 4 days so you can get a couple of breakfasts or lunches out of this recipe.

This Breakfast Slice could easily be bulked out especially as it would make a really nice brunch - a little smashed avocado, a piece of bread or even a garden salad.

Savoury Breakfast Slice

(recipe adapted from my WW)

Serves: 6

💚 3 sp per serve

💙 1 sp per serve

💜 1 sp per serve

50 grams brown rice or 80 grams cooked brown rice 100 grams baby spinach leaves 1 medium carrot, coarsely grated 1 medium zucchini, coarsely grated 6 eggs


freshly ground black pepper 90 grams light smooth ricotta

If using uncooked rice - place rice and ½ cup (125ml) water in a small saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 25 minutes or until rice is just tender.

Preheat oven to 180°C .

Line a 26 cm x 16 cm (base measurement) rectangular slice tin with baking paper, allowing paper to hang over the 2 long sides.

Place spinach in a large bowl. Add enough boiling water to cover. Stand for 30 seconds or until just wilted. Drain well. Or place bowl in microwave and cook on high for 30 seconds or until wilted, pat dry on paper towel.

Whisk eggs in a large bowl until combined. Season with salt and pepper.

Stir in rice, spinach, carrot and zucchini. Pour into prepared tin and distribute evenly.

Dollop ricotta over the top. Use the back of a spoon to lightly press cheese into egg mixture.

Bake for 30–35 minutes or until golden and set.

Cut into slices and serve topped with tomatoes and mint. Serve.


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