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Baked Greek-style omelette (gluten-free)

Name: Baked Greek-style omelette (gluten-free)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1/4 cup (50g) white long grain rice; 1/3 cup (80ml) olive oil; 3 leeks (white part only), thinly sliced; 3 zucchini, coarsely grated; 2 garlic cloves, crushed; 1/4 cup chopped mint; 2 tablespoons chopped dill; 8 eggs, beaten; 150g marinated feta cheese, drained, crumbled; Sliced red onion & tomato, to serve

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15m

50m

Baked Greek-style omelette (gluten-free)

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Breakfast is the most important meal of the day. Make it memorable and healthy with this vegetable filled omelette.

1/4 cup (50g) white long grain rice
1/3 cup (80ml) olive oil
3 leeks (white part only), thinly sliced
3 zucchini, coarsely grated
2 garlic cloves, crushed
1/4 cup chopped mint
2 tablespoons chopped dill
8 eggs, beaten
150g marinated feta cheese, drained, crumbled
Sliced red onion & tomato, to serve

Method

1.

Preheat the oven to 180°C. Grease a 1-litre round ovenproof dish.
2.

Cook rice in boiling, salted water for 8 minutes. Drain and refresh. Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
3.

Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta. Season. Mix, then pour into dish and bake for 30 minutes or until golden and set.
4.

Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.