Cheese Egg Breakfast Rice Plate

Ingredients

• 220g Brown rice
• 80g Shredded tasty cheese
• 3 eggs Eggs
• 1 tomato Tomatoes
• 70g Baby spinach

Method

1. Cook the rice Cook the measured dry brown rice following the packet instructions until tender. Drain well and keep warm while you finish the topping.
2. Prepare the topping While the rice cooks, wash and dice the tomatoes. Wash and drain the baby spinach, beat the eggs in a bowl, and measure the shredded cheese.
3. Cook the vegetables Heat a large non-stick frying pan over medium heat. Add the tomatoes and two tablespoons of water, and cook for 3-4 minutes until softened. Add the baby spinach and stir for 1-2 minutes until wilted.
4. Add eggs and cheese Pour the beaten eggs into the pan and stir gently for 2-3 minutes until set. Fold in all the measured cheese and stir until melted.
5. Serve Divide the cooked brown rice between plates, spoon the egg and vegetable mixture over the top, and serve warm.