Egg and Pesto Veggie Rice
Ingredients
- 1 tbsp olive oil
- 1 bunch onions, trimmed and chopped
- 1 courgette, grated
- 4 medium British Lion eggs
- Salt and ground black pepper
- 50g frozen peas
- 50g frozen sweetcorn
- 1 (250g) sachet cooked wholegrain rice
- 2 tbsp pesto sauce
- 2 tomatoes, chopped
Method
- Heat a nonstick frying pan and when hot, add spring onions and grated courgette. Cook for 2 mins, stirring until vegetables are softened. Add the peas and corn and cook for a few minutes until hot. Spoon two thirds of the vegetables into bowl.
- Beat the eggs with a little seasoning and pour into the pan with the remaining vegetables. Stir well then cook for 2 mins. Stir again. Shake the pan to level the surface, then cook until the base is golden.
- Slide onto a plate, then flip over back into the pan to cook the other side for 1 minute. Remove from the heat and leave to cool.
- Reheat the rice sachet according to packet instructions. Empty into bowl with the reserved vegetables, add the pesto, tomatoes and mix well.
- Slice the omelette in half and then into 2cm wide strips. Roughly chop half the omelette strips add this to the veggie rice and mix.
- Divide between sealable containers then top with the remaining omelette strips.
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