Baked Omelet with Zucchini, Leeks, Feta, and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment. Ingredients:
3/4 cup water |
1/4 cup uncooked long-grain rice |
cooking spray |
2 1/4 cups thinly sliced leek (about 3 medium) |
4 cups shredded zucchini (about 2 medium) |
1/2 cup egg substitute |
1 1/2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh dill |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 large eggs, lightly beaten |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.
2. Preheat oven to 325°.
3. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium. Add zucchini; cook 6 minutes or until tender, stirring occasionally. Remove from pan; add zucchini to rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture; stir until blended.
4. Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 35 minutes or until golden brown and set.
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