Yield
10 Servings
Instructions
- In a large skillet, melt butter and cook garlic and onion until translucent.
- Add chicken bouillon, basil, oregano, dill and thyme and stir until incorporated. Stir in the remainder of the finely chopped vegetables and cook until softened.
- Crack eggs into the skillet and cook into vegetables, stirring often. Stir in yogurt and ¾ cup feta cheese, warming until incorporated.
- Fold in cooked rice, then transfer to a serving dish.
- Garnish with remaining feta cheese and fresh mint leaves. Serve warm.
Author
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.