Zutaten für Baked Greek Style Omelette Gluten Free
- 1 cup long-grain rice
- 3 tablespoons olive oil
- 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 chopped red onion
- 1 cup chopped tomatoes
- salt to taste
- freshly ground black pepper to taste
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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.
- Cook 1 cup of long-grain rice in 2 cups of boiling, salted water for 8 minutes.
- Drain the rice and rinse under cold water to stop the cooking process.
- Heat 2 tablespoons of olive oil in a large saucepan over medium-low heat. Add 1 cup of thinly sliced leeks and cook for 7-8 minutes, or until softened.
- Add 1 medium zucchini, diced, and 2 cloves of minced garlic. 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, 1/2 cup crumbled feta cheese, salt, and pepper to taste.
- Mix well, then pour the mixture into the prepared ovenproof dish.
- Bake for 30-35 minutes, or until the omelette is golden brown and set.
- Meanwhile, toss 1/2 cup of chopped red onion and 1 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 fresh green salad. Kali Orexi!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
29g
Fat
56g
Carbs
8g
