Vegetable Rice Cake Egg Pie
A low-calorie egg pie made by boiling rice cake slices with diced vegetables, then combining with beaten egg and low-calorie sauce before baking until golden.
Ingredients
rice cake slices
60 g
wild rice stem (cut into 1 cm dice)
30 g
carrot (peeled, cut into 1 cm dice)
30 g
frozen peas
20 g
eggs
2
shredded cheese
15 g
Instructions
1
Prepare the wild rice stem
Cut the wild rice stem into 1 cm dice.
2
Prepare the carrot
Peel the carrot and cut into 1 cm dice.
3
Preheat the oven
Preheat the oven to 200°C top and bottom heat.
