Baked Cheese And Egg Rice

INGREDIENTS
3-4 tbsp Bertolli’s classico olive oil
4-5 cloves garlic, finely sliced
1 onion, roughly chopped
½ yellow zucchini, diced
3-4 button mushrooms, sliced
½ red cabbage, diced
1 tsp Red chilli powder
1 tsp Coriander powder
1 cup cooked brown rice
To taste salt
To taste pepper
For garnish mint and parsley, finely chopped
2 Eggs
1 cup Mozzarella cheese
PROCESS
Preheat oven at 180 degrees.
Heat olive oil in a pan; add garlic and onion and sauté for two minutes.
Add the veggies (zucchini, mushrooms, cabbage) and toss well.
Add red chilli and dhania powder. Saute well
Add the cooked brown rice, salt and pepper and mix well.
Grease a baking dish with Bertolli’s classico olive oil
Add a layer of rice then a layer of grated mozzarella cheese and repeat the procedure.
Break 2 eggs over the rice gently to preserve the yolks.
Place baking dish over a baking tray
Bake in preheated oven at 180 degrees for 6-8 minutes until cheese melts and the eggs set.