Baked Greek Style Omelette Gluten Free Recipe

Ingredients for Baked Greek Style Omelette Gluten Free

• Long Grain Rice
• Olive Oil
• Leeks
• 1 medium zucchini, diced
• Garlic Cloves
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh dill
• 6 large eggs
• Feta Cheese
• Red Onion
• Tomatoes

How to Make Baked Greek Style Omelette Gluten Free

1. Preheat oven to 180°C (350°F).
2. Grease a 1-liter round ovenproof dish with olive oil.
3. 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.
4. 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.
5. Add 1 medium zucchini, diced, and 2 cloves of minced garlic to the saucepan. Cook for 1-2 minutes.
6. 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.
7. Pour the mixture into the prepared ovenproof dish.
8. Bake for 30-35 minutes, or until the omelette is golden brown and set.
9. 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.
10. Once the omelette is baked, top with the onion and tomato mixture. Serve immediately with a side green salad (optional).