
Firm baked egg squares with rice, tomato, butter, and mozzarella for a compact breakfast.
3 eggsChicken eggs
80 gMozzarella cheese
20 gButter
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160 gTomatoes
0.5 cupRice
1 cupWater
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 16 minutes until tender.
Cook chopped tomatoes in butter for 5 minutes to reduce liquid.
Whisk eggs with black pepper, then fold in rice, tomatoes, and mozzarella.
Bake at 180C / 356F for 24 minutes until set.
Cool for 5 minutes and cut into squares.