Preparing the Rice
Sauté the Rice: Heat a small amount of olive oil in a pan over medium heat. Add the rice and sauté for 3-4 minutes until it starts to turn slightly golden.
Add Water and Cook: Pour in 2 cups of hot water and bring to a boil. Reduce the heat to low, cover, and let it cook for about 10 minutes, or until the rice is tender and the water is absorbed.
Preparing the Egg Mixture
Beat the Eggs: In a large bowl, beat the 4 eggs with a pinch of salt until well combined.
Add Yogurt: Add 3 tablespoons of yogurt to the beaten eggs and mix well.
Incorporate Tomatoes: Stir in the chopped tomatoes until evenly distributed.
Add Vegetables and Herbs: Mix in the chopped green onion, parsley, and minced garlic.
Add Flour: Gradually add 2 tablespoons of flour to the mixture, stirring continuously to avoid lumps.
Cooking the Dish
Combine with Rice: Once the rice is cooked, fold it into the egg and vegetable mixture until well combined.
Sauté the Mixture: In the same pan, add a little more olive oil if needed, and pour the entire mixture back into the pan.
Cook on Low Heat: Sauté over low heat for about 15 minutes, stirring occasionally, until the eggs are fully cooked and the mixture is set.
Serving
Garnish with additional parsley if desired. Serve hot and enjoy this delicious, healthy meal.
Serving Suggestions
Serve with a side of fresh salad or roasted vegetables.
Pair with a slice of whole-grain bread or a light soup for a complete meal.
Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Cooking Tips
Ensure the rice is fully cooked before adding it to the egg mixture to prevent any crunchiness.
You can substitute the flour with a gluten-free alternative to make this dish gluten-free.
For added flavor, sprinkle some grated cheese on top before the final sauté.