Name: Baked Greek-style omelette (gluten-free)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Cuisine: greek
Ingredients: 50g rice; 80ml olive oil; 3 leeks (white part only), thinly sliced; 3 zucchini, coarsely grated; 2 garlic cloves, crushed; 62.50 ml chopped mint; 40.00 ml chopped dill; 8 eggs, beaten; 150g marinated feta cheese, drained, crumbled; Sliced red onion, to serve; Tomato, to serve

Baked Greek-style omelette (gluten-free)

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Elevate your morning with a healthy veggie-packed omelette.

Ingredients:

50g rice
80ml olive oil
3 leeks (white part only), thinly sliced
3 zucchini, coarsely grated
62.50 ml chopped mint
40.00 ml chopped dill
8 eggs, beaten
150g marinated feta cheese, drained, crumbled
Sliced red onion, to serve
Tomato, to serve

Instructions:

Preheat the oven to 180°C and generously grease a 1-litre round ovenproof dish.
Prepare rice by boiling it in salted water for 8 minutes. Drain and refresh. In a saucepan, heat 2 tablespoons of oil, then cook leek over low heat for 7-8 minutes until softened.
Sauté zucchini and garlic briefly, then stir in rice, mint, dill, eggs, and feta. Season to taste, transfer mixture to dish, and bake until golden and set, about 30 minutes.
Drizzle the remaining oil over the onion and tomato slices before placing them on top of the omelette. Enjoy with a fresh green salad on the side.

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