Baked Omelet with Zucchini, Leeks, Feta, and Herbs

Name: Baked Omelet with Zucchini, Leeks, Feta, and Herbs
Yield: 16
Ingredients: 3/4 cup water; 1/4 cup uncooked long-grain rice; Cooking spray; 2 1/4 cups thinly sliced leek (about 3 medium); 4 cups shredded zucchini (about 2 medium); 1/2 cup egg substitute; 1 1/2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh dill; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 large eggs, lightly beaten; 1/2 cup (2 ounces) crumbled feta cheese

Baked Omelet with Zucchini, Leeks, Feta, and Herbs was pinched from <a href="http://www.myrecipes.com/recipe/baked-omelet-with-zucchini-leeks-feta-herbs" target="_blank">www.myrecipes.com.</a>

"This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment...."

INGREDIENTS

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3/4 cup water

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1/4 cup uncooked long-grain rice

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Cooking spray

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2 1/4 cups thinly sliced leek (about 3 medium)

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4 cups shredded zucchini (about 2 medium)

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1/2 cup egg substitute

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1 1/2 tablespoons chopped fresh mint

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1 tablespoon chopped fresh dill

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1/2 teaspoon salt

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1/4 teaspoon freshly ground black pepper

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4 large eggs, lightly beaten

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1/2 cup (2 ounces) crumbled feta cheese

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