Baked Omelet with Zucchini, Leeks, Feta, and Herbs
16 servings (serving size: 1 piece)
3/4 cup water
1/4 cup uncooked long-grain rice
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
How to Make It
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.