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Baked Omelet with Zucchini, Leeks, Feta, and Herbs

Baked Omelet with Zucchini, Leeks, Feta, and Herbs
Need a gluten free morn meal? Baked Omelet with Zucchini, Leeks, Feta, and Herbs could be an awesome recipe to try. This recipe serves 16. One portion of this dish contains about 3g of protein, 2g of fat, and a total of 53 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up feta cheese, egg substitute, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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WaterWater
RiceRice
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Sauce PanSauce Pan
2
Place rice in a large bowl.
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RiceRice
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BowlBowl
3
Preheat oven to 32
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OvenOven
4
Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
5
Add leek; cover and cook 12 minutes or until tender, stirring occasionally.
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LeekLeek
6
Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium.
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Cooking SprayCooking Spray
LeekLeek
RiceRice
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Frying PanFrying Pan
7
Add zucchini; cook 6 minutes or until tender, stirring occasionally.
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ZucchiniZucchini
8
Remove from pan; add zucchini to rice.
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ZucchiniZucchini
RiceRice
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Frying PanFrying Pan
9
Add egg substitute and next 5 ingredients (through eggs) to rice mixture; stir until blended.
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Egg SubstituteEgg Substitute
EggEgg
RiceRice
10
Pour egg mixture into an 8-inch square baking dish coated with cooking spray.
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Cooking SprayCooking Spray
EggEgg
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Baking PanBaking Pan
11
Sprinkle with cheese.
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CheeseCheese
12
Bake at 325 for 35 minutes or until golden brown and set.
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OvenOven
DifficultyHard
Ready In45 m.
Servings16
Health Score2
Gluten Free
DietsGluten Free
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