Baked Eggs and Rice

Another Meatless Monday here.  I was going to make some stratas but discovered last minute that I didn't have any bread.  But I had leftover cooked rice.  Ok, let's give it a try.

It came out very good.  Kinda reminds me of a steamed Vietnamese dish made of eggs, mung bean threads and black fungus.  You can obviously use any combo of veggies and even ground meat in here, but this was tonight's version.

Baked Eggs and Rice


Ingredients:

• Smart Balance
• 1/4 onion, chopped
• 1/2 a container of mushrooms (approx. 2.5 oz.), chopped
• 1 large handful of kale, washed, dried and chopped
• about 1/2 cup cooked rice
• Tastefully Simple Seasoned Salt
• 6 eggs

Directions:

• Pre-heat oven to 350 degrees F.  Grease two large (I used 12-oz) ramekins with Smart Balance.  Set aside.
• In a sauté pan, sweat the onion with 1 tablespoon Smart Balance over medium heat.  Add the mushrooms, kale, and TSSS, then cook, stirring often, until everything is soft.  Add rice and combine.  Remove from heat and let cool for 5 minutes.
• Meanwhile, lightly beat the eggs with a fork in a separate mixing bowl.  Add the rice and veggie mixture to the eggs and combine.  Divide between the two greased ramekins.
• Bake for 20 - 25 minutes until eggs are set.