Baked Greek Style Omelette (Gluten Free) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A really tasty omelette to serve for a brunch or lunch. Based partly on a recipe by Valli Little. Ingredients:
50 g long grain rice |
80 ml olive oil |
3 leeks, thinly sliced (white part only) |
3 zucchini, coarsely grated |
2 garlic cloves, crushed |
1/4 cup chopped mint |
2 tablespoons chopped dill |
8 eggs, beaten |
150 g marinated feta cheese, drained and crumbled |
sliced red onion, to serve |
tomato, to serve |
Directions:
1. Preheat oven to 180dC.
2. Grease a 1 litre round ovenproof dish.
3. Cook rice in boiling salted water for 8 minutes.
4. Drain and refresh.
5. Heat 2 tablespoons of oil in saucepan and add leek and cook over low heat for 8 minutes or until softened.
6. Add zucchini and garlic, cook for 1-2 minutes then add rice with mint, dill eggs and feta.
7. Season.
8. Mix then pour into the dish and bake for 30 minutes or until golden and set.
9. Toss onion and tomato in remaining oil and place on top of omelette.
10. You could serve this with a green salad for Lunch or Brunch.
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