Vegetable and Herb Baked Omelette

READY IN: 50mins
Recipe by kodi_inoz

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.

Top Review by Chez Desireacutee

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!

Ingredients Nutrition


  1. Preheat oven to 180.
  2. Grease a loaf pan or slice tray.
  3. Cook rice in boiling, salted water until tender, about 8 minutes, drain.
  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. Add rice, mint, dill, eggs and feta. Season, mix, then pour into baking dish.
  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. Toss onion and tomato in remaining olive oil.
  8. Serve hot, cold or at room temperature (my favourite) with a helping of the onion/tomato mix and a green salad.

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