Baked greek-style omelette (gluten-free)
Enjoy a delicious and healthy Baked Greek-Style Omelette that’s gluten-free! This flavorful dish combines white rice, leeks, zucchini, garlic, spearmint, dill, feta cheese, and eggs, all baked to perfection in olive oil. Perfect for breakfast, brunch, or a light dinner.
- 28 Apr 2025
- Cook time 50 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
This Baked Greek-Style Omelette is a delightful dish that brings a taste of the Mediterranean to your kitchen. It's gluten-free, packed with nutritious vegetables, and flavored with fresh herbs and feta cheese. Perfect for breakfast, brunch, or a light dinner, this omelette is sure to become a household favorite.
Ingredients:
Instructions:
- Cook the rice according to package instructions. This usually involves rinsing the rice, bringing it to a boil in water, and simmering until tender. Once cooked, set aside to cool.
- Preheat your oven to 375°F (190°C).
- Slice the leeks, grate the zucchini, and mince the garlic.
- In a large skillet, heat the olive oil over medium heat.
- Add the leeks, zucchini, and garlic. Cook until the vegetables are soft and most of the liquid has evaporated, about 10 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked rice, sautéed vegetables, spearmint, and dill.
- Add the beaten eggs and mix until well combined.
- Fold in the crumbled feta cheese.
- Grease a baking dish with a little olive oil or use a non-stick spray.
- Pour the mixture into the baking dish, spreading it evenly.
- Place the dish in the preheated oven and bake for about 25-30 minutes, or until the omelette is set and golden on top.
- Remove from the oven and let cool for a few minutes before slicing.
- Serve warm, perhaps with a side salad or some crusty gluten-free bread.
Tips:
- Make sure to cook the leeks and zucchini thoroughly before adding them to the egg mixture to bring out their flavors and ensure they are tender.
- Chop the garlic finely to evenly distribute its flavor throughout the omelette without overpowering the other ingredients.
- Use fresh herbs whenever possible for the best flavor; if you don't have fresh spearmint or dill, you can substitute with dried, but use about half the amount.
- Let the omelette rest for a few minutes after baking before cutting it, as this helps it set and makes it easier to slice.
- Enjoy the omelette warm or at room temperature; it makes excellent leftovers and can be served cold.
Once baked, this Greek-style omelette is a colorful and appetizing dish that's ready to be savored. The combination of leeks, zucchini, and feta creates a rich and satisfying flavor profile, while the fresh herbs add a wonderful aromatic touch. It's a wholesome and delicious meal that celebrates the flavors of Greece.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 280kcal | 14% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.31g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 24g | 30% |
| Saturated 7g | 25% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 200mg | 36% |
| Vitamin B1 0.28mg | 23% |
| Vitamin B2 0.63mg | 48% |
| Vitamin B3 1.86mg | 12% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 1.00ug | 41% |
| Vitamin C 36mg | 42% |
| Vitamin E 1.60mg | 11% |
| Vitamin K 50ug | 41% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 4.03mg | 37% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 720mg | 21% |
| Selenium, Se 24ug | 42% |
| Sodium, Na 430mg | 28% |
| Zinc, Zn 2.19mg | 20% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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