Baked greek-style omelette

INGRIDIENTS

1/4 cup (50g) White Long Grain Rice

1/3 cup (80ml) olive oil

3 leeks (white part only), thinly sliced

3 zucchini, coarsely grated

2 garlic cloves, crushed

1/4 cup chopped mint

2 tablespoons chopped dill

8 eggs, beaten

150g marinated feta cheese, drained, crumbled

Sliced red onion and tomato, to serve

DIRECTIOINS

Step 1

Preheat the oven to 180°C. Grease a 1-litre round ovenproof dish.

Step 2

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.

Step 3

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.

Step 4

Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.

 

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