Discover a quick and healthy low-calorie meal with rice, veggies, eggs & yogurt sauce. Perfect for balanced, guilt-free eating!

1 cup rice

2 cups water

Salt to taste

1 broccoli, cut into florets

Olive oil for cooking

1 red onion, finely chopped

1 carrot, grated

1 red pepper, chopped

4 eggs

Black pepper to taste

2 cloves garlic, minced

100g cherry tomatoes, halved

100g mozzarella cheese, shredded

3 tablespoons Greek yogurt

2 teaspoons soy sauce

1 minced garlic clove (for the sauce)

Fresh dill and parsley, chopped (for garnish and sauce)

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Cook the Rice
- Bring 2 cups of water to a boil, add rice and a pinch of salt.
- Reduce to a simmer, cover, and cook for 15–20 minutes.
- Fluff with a fork and set aside.
Steam the Broccoli
- Steam the florets for about 5 minutes until tender-crisp. Set aside.
Sauté the Vegetables
- Heat olive oil in a skillet over medium heat.
- Add red onion, carrot, and red pepper.
- Cook for 5–7 minutes until softened and slightly caramelized.
Scramble the Eggs
- In another skillet, heat a bit of oil.
- Crack the eggs and scramble until fully cooked. Set aside.
Combine Everything
- To the sautéed vegetables, add garlic and cherry tomatoes. Cook for 2–3 minutes.
- Stir in rice, broccoli, and scrambled eggs. Heat through and mix well.
Make the Yogurt Sauce
- In a small bowl, mix Greek yogurt, soy sauce, and minced garlic.
- Stir in fresh dill and parsley.
Assemble and Serve
- Plate the rice mixture, top with mozzarella, and drizzle with yogurt sauce.
- Garnish with fresh herbs. Serve hot.