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    You are in: Home / Recipes / Vegetable and Herb Baked Omelette Recipe
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    Vegetable and Herb Baked Omelette

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    kodi_inoz's Note:

    Nearly a quiche, almost an omelette, this loaf/slice is great for picnics, lunchboxes and more. The tomato and onion garnish finishes it off nicely.

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    Units: US | Metric


    1. 1
      Preheat oven to 180.
    2. 2
      Grease a loaf pan or slice tray.
    3. 3
      Cook rice in boiling, salted water until tender, about 8 minutes, drain.
    4. 4
      Heat 2 tbs olive oil in saucepan, add leek and cook over low heat for 7-8 minutes or until softened. Add zucchini and garlic and cook a further 2-3 minutes. Allow to cool slightly.
    5. 5
      Add rice, mint, dill, eggs and feta. Season, mix, then pour into baking dish.
    6. 6
      The loaf tin should bake for 30 minutes or until golden and set. A slice tray would take less time, but I've not tried that!
    7. 7
      Toss onion and tomato in remaining olive oil.
    8. 8
      Serve hot, cold or at room temperature (my favourite) with a helping of the onion/tomato mix and a green salad.

    Ratings & Reviews:

    • on October 26, 2006


      Great omelette that was easy to prepare and had excellent flavour. I loved the zucchini in it especially and the rice acted as a great binder. This made a nice light dinner with a green salad with a simple dressing. I did not have any fresh mint so I used 2 tbsp of dried, but did use fresh dill. Oh, and this was delicous the next day too!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable and Herb Baked Omelette

    Serving Size: 1 (313 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 344.1
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 7.5 g
    Cholesterol 304.2 mg
    Sodium 393.0 mg
    Total Carbohydrate 17.9 g
    Dietary Fiber 2.2 g
    Sugars 4.9 g
    Protein 14.5 g

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