Baked Omelet with Zucchini, Leeks, Feta, and Herbs

Baked Omelet with Zucchini, Leeks, Feta, and Herbs
Photo by www.myrecipes.com

Ingredients

  • ½ cup egg substitute
  • 1 ½ tablespoons chopped fresh mint
  • 4 cups shredded zucchini (about 2 medium)
  • 1 tablespoon chopped fresh dill
  • ¾ cup water
  • 2 ¼ cups thinly sliced leek (about 3 medium)
  • 4 cups shredded zucchini (about 2 medium)
  • + 17 more ingredients
    • 1 ½ tablespoons chopped fresh mint
    • ½ cup (2 ounces) crumbled feta cheese
    • 2 ¼ cups thinly sliced leek (about 3 medium)
    • Cooking spray
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • 1 tablespoon chopped fresh dill
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon salt
    • ¾ cup water
    • ¼ cup uncooked long-grain rice
    • ½ cup egg substitute
    • 4 large eggs, lightly beaten
    • ½ cup (2 ounces) crumbled feta cheese
    • Cooking spray
    • 4 large eggs, lightly beaten
    • ¼ cup uncooked long-grain rice

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 un...

View full recipe at My Recipes

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