Ingredients
-
50
-
80
-
3
-
3
-
2
-
1/4
-
2
-
8
-
150
-
-
-
-
-
-
Directions
Baked Greek Style Omelette (Gluten Free), A really tasty omelette to serve for a brunch or lunch Based partly on a recipe by Valli Little , this was a lovely light dinner, though i took a few liberties with the ingredients i only used 1 leek, 1 zucchini, and added half a red pepper diced and 4 oz mushrooms, sliced i put this under the broiler for a minute or 2 just to brown the top loved the feta and vegetables, very tasty , This is really very nice I made these for DH’s lunch yesterday and they were really enjoyed DS and me had it for lunch as well with Indian bread loaves I loved the leeks, mint and the rice in it Used cream cheese instead of the feta though We get feta cheese now I noticed during my last visit to the locl supermarket But the cost is prohibitive Thanks 🙂 This will be a regular – Fay
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Steps
|
1
Done
|
Preheat Oven to 180d C. |
|
2
Done
|
Grease a 1 Litre Round Ovenproof Dish. |
|
3
Done
|
Cook Rice in Boiling Salted Water For 8 Minutes. |
|
4
Done
|
Drain and Refresh. |
|
5
Done
|
Heat 2 Tablespoons of Oil in Saucepan and Add Leek and Cook Over Low Heat For 8 Minutes or Until Softened. |
|
6
Done
|
Add Zucchini and Garlic, Cook For 1-2 Minutes Then Add Rice With Mint, Dill Eggs and Feta. |
|
7
Done
|
Season. |
|
8
Done
|
Mix Then Pour Into the Dish and Bake For 30 Minutes or Until Golden and Set. |
|
9
Done
|
Toss Onion and Tomato in Remaining Oil and Place on Top of Omelette. |
|
10
Done
|
You Could Serve This With a Green Salad For Lunch or Brunch. |
