Cheese, Egg, and Cream Based Recipes - Eggy Wedges with Salsa

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• Salt and freshly ground black pepper

• 2 eggs, beaten

• 100 g/4 oz Mozzarella cheese, grated

• 2.5 ml/1/2 tsp dried oregano

• 1 jar Spicy Tomato Salsa

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Method:

1. Cook the rice according to the packet directions. Drain, rinse with cold water and drain again thoroughly.

2. Add a little salt and a good grinding of pepper. Mix with the eggs, cheese and oregano. Press into a lightly greased 23 cm/9 in round baking dish.

3. Bake in the oven at 230°C/450°F/gas mark 8 for about 15 minutes or until set and golden brown.

4. Leave to cool slightly, then cut into wedges and serve warm with the salsa.