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Baked Omelet with Zucchini, Leeks, Feta, and Herbs Recipes
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Minutes
Makes
16
Servings
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Recipe Name : Baked Omelet with Zucchini, Leeks, Feta, and Herbs
Country : United States
Rating :
Category : Home > Appetizers > Cheese
Chef : Cooking Light
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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
DIRECTION


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.

Preheat oven to 325.

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.

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.
SOURCE:

http://www.myrecipes.com/recipe/baked-omelet-with-zucchini-leeks-feta-herbs-10000001097023/