Weight Watchers Breakfast Slice
  • 1/4cup brown rice
  • 1/2 cup water
  • 100g baby spinach
  • 6 eggs
  • 1 carrot
  • 1 zucchini
  • 65g Weight Watchers Cottage Cheese
  • 125g baby tomatoes
  • salt and pepperto season
  • mintto garnish
  1. Place brown rice and 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.
  2. Preheat oven to 180°C or 160°C fan-forced. Line a 26cm x 16cm (base measurement) slab tin with baking paper, allowing paper to hang over the 2 long sides.
  3. Place baby spinach leaves in a large bowl. Add enough boiling water to cover. Soak for 30 seconds or until just wilted. Drain well.
  4. Whisk eggs in a large bowl until combined. Season with salt and pepper. Stir in rice and spinach as well as carrot and zucchini, coarsely grated. Pour into prepared tin and distribute evenly.
  5. Dollop Weight Watchers Cottage Cheese over the top. Use the back of a spoon to lightly press cheese into egg mixture.
  6. Bake for 30–35 minutes or until golden and set. Serves 6.
  7. Cut into slices and serve topped with cherry tomatoes and fresh mint.
  8. TIP: Store slice in an airtight container in the fridge for up to 4 days.