Baked greek-style omelette (gluten-free)
This Baked Greek-Style Omelette combines rice, fresh vegetables, spearmint, dill, and feta cheese for a Mediterranean-inspired gluten-free dish. Easy to prepare and perfect for any meal, it features a fluffy egg base cooked to perfection.
Cook time 50 min
Prep time 15 min
Ingredients:
1/3 cup white rice1/3 cup olive oil
3 leeks
3 zucchini
2 garlic cloves
1/3 cup spearmint
2 tbsp dill
6 eggs
3/4 cup feta cheese
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.
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.
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.
Baked greek-style omelette (gluten-free) FAQ:
The omelette should be baked in a preheated oven at 375°F (190°C) for about 25-30 minutes. It’s done when it is set and golden on top.
The omelette is done when it is firm to the touch and has a golden color on top. You can also insert a toothpick in the center; it should come out clean if fully cooked.
A standard 9x13-inch baking dish or similar size should work well for this omelette. Ensure it is greased or non-stick to prevent sticking.
Yes, you can substitute feta cheese with other types of cheese such as goat cheese or ricotta. However, this may alter the flavor and texture slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the oven or microwave until heated through.
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.
Nutrition per serving
6 ServingsCalories 280kcal
Protein 15g
Carbohydrates 30g
Fiber 3.31g
Sugar 7g
Fat 24g
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