Ingredients
- 14 cup long-grain rice
- 13 cup olive oil
- 3 leeks
- thinly sliced (white part only)
- 3 zucchini
- coarsely grated
- 2 garlic cloves
- crushed
- 14 cup chopped of fresh mint
- 2 tablespoons chopped dill
- 8 eggs
- beaten
- 150 g marinated feta cheese
- drained
- crumbled
- sliced red onion
- and
- tomatoes
- to serve
Instructions
- Preheat the oven to 180C Grease a 1-litre round ovenproof dish.
- Cook rice in boiling, salted water for 8 minutes.
- Drain and refresh.
- Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
- Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta.
- Season.
- Mix, then pour into dish and bake for 30 minutes or until golden and set.
- Toss onion and tomato in remaining oil and place on top of omelette.
- Serve with a green salad.
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