Baked Greek-Style Omelette (Gluten-Free)
- Reviews 1
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄4 cup long-grain rice
- 1⁄3 cup olive oil
- 3 leeks, thinly sliced (white part only)
- 3 zucchini, coarsely grated
- 2 garlic cloves, crushed
- 1⁄4 cup chopped of fresh mint
- 2 tablespoons chopped dill
- 8 eggs, beaten
- 150 g marinated feta cheese, drained, crumbled
- sliced red onion, and
- tomatoes, to serve
Directions
- Preheat the oven to 180°C 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 a saucepan, add leek and cook over low heat for 7-8 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 dish and bake for 30 minutes or until golden and set.
- Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.
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