Directions:
- Preheat oven to 180dC.
- Grease a 1 litre round ovenproof dish.
- Cook rice in boiling salted water for 8 minutes.
- Drain and refresh.
- Heat 2 tablespoons of oil in saucepan and add leek and cook over low heat for 8 minutes or until softened.
- Add zucchini and garlic, cook for 1-2 minutes then add rice with mint, dill eggs and feta.
- Season.
- Mix then pour into the dish and bake for 30 minutes or until golden and set.
- Toss onion and tomato in remaining oil and place on top of omelette.
- You could serve this with a green salad for Lunch or Brunch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.99 Kcal (1377 kJ) | ||
| Calories from fat | 215.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.99g | 37% | |
|---|---|---|---|
| Cholesterol | 240.49mg | 80% | |
| Sodium | 375.2mg | 16% | |
| Potassium | 281.96mg | 6% | |
| Total Carbs | 15.73g | 5% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 12.91g | 26% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 61.6mg | 342% | |
| Calcium | 207.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 198.6 Kcal (831 kJ) | ||
| Calories from fat | 130.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 37% | |
|---|---|---|---|
| Cholesterol | 145.17mg | 80% | |
| Sodium | 226.49mg | 16% | |
| Potassium | 170.21mg | 6% | |
| Total Carbs | 9.49g | 5% | |
| Sugars | 1.73g | 11% | |
| Dietary Fiber | 1.38g | 9% | |
| Protein | 7.8g | 26% | |
| Vitamin C | 6.4mg | 18% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 37.2mg | 342% | |
| Calcium | 125.2mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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