Eggs on a Blanket of Rice

Serves 2

1 1/2 cups cooked brown rice (leftover works well)
1 teaspoon olive oil
2 tablespoons chopped fresh basil
1 tablespoon shaved Parmesan cheese
Cooking spray
2 eggs
Salt and pepper, to taste
1 tomato (optional)

In a small bowl, combine the rice, oil, basil, and Parmesan cheese and mix well. Make two large, thick patties from the mixture and set aside on waxed paper.

Coat a large cast-iron skillet with cooking spray and preheat it. Place the patties in the skillet and cook on medium heat for about 3 minutes until the underside begins to brown.

Crack an egg on top of each patty. Cover and cook until the eggs are lightly set.

Season with salt and pepper to taste. Serve with roasted or sliced tomatoes.

TD&N Nutrient Analysis: Calories: 265; Total Fat: 9 g; Saturated Fat: 3 g; Polyunsaturated Fat: 2 g; Monounsaturated Fat: 4 g; Cholesterol: 214 mg; Sodium: 116 mg; Carbohydrates: 34 g; Fiber: 3 g; Protein: 11 g

— Recipe by Kate Jackson; photo by Gary Dolgoff for Today’s Diet & Nutrition