Directions:
- Preheat the oven to 180°C Grease a 1-litre round ovenproof dish.
- 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.
- 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.
- Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.22 Kcal (1856 kJ) | ||
| Calories from fat | 316.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.16g | 54% | |
|---|---|---|---|
| Cholesterol | 360.74mg | 120% | |
| Sodium | 561.92mg | 23% | |
| Potassium | 395.07mg | 8% | |
| Total Carbs | 13.97g | 5% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 18.37g | 37% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 92.3mg | 513% | |
| Calcium | 308.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 188.18 Kcal (788 kJ) | ||
| Calories from fat | 134.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 54% | |
|---|---|---|---|
| Cholesterol | 153.16mg | 120% | |
| Sodium | 238.58mg | 23% | |
| Potassium | 167.73mg | 8% | |
| Total Carbs | 5.93g | 5% | |
| Sugars | 1.78g | 17% | |
| Dietary Fiber | 1.24g | 12% | |
| Protein | 7.8g | 37% | |
| Vitamin C | 6.8mg | 27% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 39.2mg | 513% | |
| Calcium | 130.8mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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