| 12 servings | 24 servings | |||
| Ingredients | Weights | Measures | Weights | Measures |
| Eggs | 4 lb 8 oz |
36 | 9 lb | 72 |
| Olive oil | 2 oz |
1/4 cup |
4 oz | 1/2 cup |
| Light cream | 8 oz |
1 cup | 16 oz | 2 cups |
| Parsley, chopped | as needed | as needed | ||
| Kosher salt | as needed | as needed | ||
| Black pepper | as needed | as needed | ||
| 1. Combine; reserve. | ||||
| Olive Oil | 2 oz |
1/4 cup |
4 oz | 1/2 cup |
| Onions, diced medium | 8 oz |
1-1/2 cups | 1 lb | 3 cups |
| Zucchini, diced | 12 oz |
3 cups | 1 lb 8 oz | 6 cups |
| Roasted red peppers, julienne | 1 lb |
2 lb | ||
| 2. Sauté vegetables in hot oil until firm but tender; remove from heat. | ||||
| U.S. rice, cooked | 15 oz |
3 cups | 1 lb 14 oz | 1-1/2 qts |
| Fresh basil, fine julienne | as needed | as needed | ||
| Sage, chopped | as needed | as needed | ||
| Mozzarella cheese, shredded | 8 oz |
2 cups | 1 lb | 1 qt |
| 3. Combine. Add sautéed vegetables Divide rice mixture equally among 12 or 24 greased casserole dishes or skillets. Ladle 6 oz eggs over rice mixture. Bake in 350°F (180°C) oven until centre is cooke |
||||
| Fresh tomato salsa |
as needed | as needed | ||
| Bail leaves | as needed | as needed | ||
| 4. Garnish with salsa and basil. | ||||
Serving size: 3/4 cup (4.5 oz) rice mixture, 3/4 cup (6 oz) egg mixture.