Zutaten für Baked Greek Style Omelette Gluten Free
- 1 cup Long Grain Rice
- 3 tablespoons Olive Oil (plus extra for greasing)
- 1 cup thinly sliced Leeks
- 1 medium Zucchini, diced
- 2 cloves minced Garlic
- 1/4 cup chopped fresh Mint
- 1/4 cup chopped fresh Dill
- 6 large Eggs
- 1/2 cup crumbled Feta Cheese
- 1/2 cup thinly sliced Red Onion
- 1/2 cup chopped Tomatoes
- Salt (to taste)
- Pepper (to taste)
- Water (for boiling rice)
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Zubereitung von Baked Greek Style Omelette Gluten Free
- Preheat oven to 180°C (350°F).
- Grease a 1-liter round ovenproof dish with olive oil.
- Cook 1 cup of long-grain rice in boiling salted water for 8 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
- Heat 2 tablespoons of olive oil in a medium saucepan over low heat. Add 1 cup of thinly sliced leeks and cook for 8 minutes, or until softened.
- Add 1 medium zucchini, diced, and 2 cloves of minced garlic to the saucepan. Cook for 1-2 minutes.
- Stir in the cooked rice, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh dill, 6 large eggs, and 1/2 cup crumbled feta cheese. Season generously with salt and pepper.
- Pour the mixture into the prepared ovenproof dish.
- Bake for 30-35 minutes, or until the omelette is golden brown and set.
- While the omelette bakes, toss 1/2 cup of thinly sliced red onion and 1/2 cup of chopped tomatoes with 1 tablespoon of olive oil.
- Once the omelette is baked, top with the onion and tomato mixture. Serve immediately with a side green salad (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
29g
Fat
56g
Carbs
9g
