Baked Omelet with Zucchini, Leeks, Feta, and Herbs

Baked Omelet with Zucchini, Leeks, Feta, and Herbs Recipe
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.

Yield:

16 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Caloriesfromfat 35 %
Fat 2.3 g
Satfat 0.9 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 6.4 g
Fiber 0.8 g
Cholesterol 54 mg
Iron 1 mg
Sodium 154 mg
Calcium 42 mg

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

Preparation

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.

Note:

Joanne Weir,

September 2005
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