Italian Greens and Grains Bombs

June 7, 2011 by Leanne Vogel September 1, 2014

These dinner “muffins” couldn’t be simpler to whip up, or more convenient. They’re pretty fun to eat too!

Ingredients

• 1 cup brown basmati rice
• 2.5 cup water
• 1 tablespoon olive oil
• 4 eggs
• 1 tablespoon olive oil
• 4 medium yellow onion, diced [yield 1/2 cup]
• 1 zucchini, sliced
• 1 cup spinach, chopped
• 6 basil leaves, chopped
• 2 tablespoon fresh oregano
• 1/4 teaspoon Himalayan rock salt
• freshly ground pepper, to taste

Instructions

1. Place water, rice and oil in a medium saucepan. Cover and bring to a boil. Reduce heat to medium low and cook for 30-40 minutes until fully cooked. Remove from heat and set aside with the lid off.
2. Meanwhile, preheat oven to 375F and line a muffin pan with liners or a dab of oil. Heat olive oil in a medium frying pan on medium-high heat. Add onions, zucchini, herbamare, and pepper. Allow to cook for 3-4 minutes, stirring halfway through. Add all remaining ingredients but eggs and cook for an additional 1 minute. Remove from heat.
3. Once rice is complete, drop it into a large bowl with cooked zucchini mixture, and eggs. Drop mixture into prepared muffin pan and pile it as high as possible before [carefully] placing the muffin tin in the middle rack of the oven.
4. Bake for 25-30 minutes, or until egg is fully cooked.

Nutrition Information Per Serving